Umaro Foods is pioneering the way we approach meat alternatives. The Berkeley-based startup creates the first vegan bacon made from red seaweed protein! They also nail the crispiness and taste of traditional bacon. As a result, Umaro is launching their innovative product in select restaurants with plans to expand in the coming months.
Umaro dives into a new type of technology to create vegan alternatives. Co-founders Beth Zotter and Amanda Stiles picture the future of protein from seaweed farms, a sustainable solution in vegan meat production. The vegan company is the first to develop and use red seaweed protein as an umami-enhancing ingredient in their bacon. As a result, they lead the beginning of what the future of protein can look like. “Seaweed offers the most sustainable, lowest-impact way to source protein. Also, the ocean is our biggest protein bioreactor. It requires no land, no fresh water, and no synthetic fertilizers. In the future, seaweed will supply the majority of our protein needs,” Zotter shared.
The vegan company creates its plant-based bacon by using two exclusive factors: their patented protein and essential seaweed-based ingredients. Their patented protein, UMARO, is made to naturally replicate the red protein molecule that causes meat to “bleed.” To achieve bacon’s signature crispy and fatty texture, Umaro uses seaweed-based ingredients to perfect its umami flavor. This vegan bacon is so spot-on that select restaurants have begun to feature the product in their dishes. “People often ask us what makes Umaro stand out from other plant-based bacon alternatives. While our technology is certainly unique, the taste and fatty texture that consumers will be able to experience for themselves really put Umaro bacon in a field of its own.” Zotter said.
Visit UmaroFoods.com to view which restaurants are serving their vegan bacon!