Seen on 'Shark Tank': Here’s where you can try seaweed bacon in Nashville

• Umaro Foods is selling its seaweed-based bacon at D’Andrews Modern Bakery and Café.
• As a company created by scientists, Umaro Foods aims to make use of plant ingredients, notably red seaweed, from the ocean to create innovative sources of protein.
• Umaro Foods' main goal is to get meat eaters to try their product.

Umaro Foods is introducing seaweed-based bacon to the public with the help of Nashville’s D’Andrews Modern Bakery and Café.

Created by scientists, Umaro Foods aims to make use of plant ingredients, notably red seaweed, from the ocean to create innovative sources of protein.

The company, "was started on this insight that seaweed actually has potential to provide a lot of our plant-based protein. It’s a super health food,” said Beth Zotter, co-founder of Umaro Foods. “We’re the first and only company to extract protein from seaweed and use it to make food.”

Zotter appeared on “Shark Tank,” a national television show for up-and-coming entrepreneurs, in April and received an offer from businessman Mark Cuban. He gave the company $1 million for 7% equity.

A home in Music City

Seaweed bacon is currently sold in select restaurants, available in eight states.

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It came to Nashville after Royal Sayewitz, director of business operations at Umaro Foods, visited D’Andrews and struck up a conversation with executive chef and owner David Andrews about the specialized bacon.

“I felt like it was a perfect fit. It was just knocking,” Andrews said. “I think it has a pretty good taste. It’s a good alternative.”

Although D’Andrews is highlighting the seaweed bacon in its BLT, it has also been used in the shop’s bacon, egg and cheese. People can order it à la carte as well.

'Mimics the texture of bacon'

The seaweed is both crispy and fatty while also having a smoky flavor that makes it challenging to distinguish from authentic bacon.

“We discovered this great crispy texture and taste that really mimics the texture of bacon,” Zotter said.

At D'Andrews, the employees like to sell the bacon, Andrews said.

"We’ve had people come in specifically for it,” he added. “I think it’s a good, quality product that is at its beginning, and I’m looking forward to seeing where it goes.”

In addition to D’Andrews, the seaweed bacon is exclusively available at Michelin-starred restaurant Sorrel in San Francisco and the popular Egg Shop in New York City. 

“Based on the reports we get from D’Andrews, we’re getting a lot of repeat costumers,” Zotter said, noting that the public’s growing knowledge of seaweed-based protein bacon is helping Umaro Foods achieve its main goal of getting meat eaters to try their product.

Her pitch is simple, “If you want to have a guilt-tree BLT, give us a try.”

A regional expansion strategy for Umaro Foods is currently being explored.

Those interested in trying the bacon locally can stop by D’Andrews, 555 Church Street, from 7 a.m. to 2 p.m. Monday-Friday or from 8 a.m. to 2 p.m. on Saturday and Sunday.