Seaweed, once considered a menace intent on ruining your beach day, has undergone a cultural and culinary makeover. The food world turned the once-derided plant pest into crunchy snacks, ramen toppings, and even a source of MSG-like umami boost that can supercharge a dish’s flavor. Now, researchers from Florida State University and Florida International University say they may have found another use for the mountains of seaweed clogging beaches across the Caribbean and Gulf Coast. They can turn it into a natural thickening agent for foods like ice cream and salad dressing. Videos by VICE According to a study published in Food Hydrocolloids , the scientists are experimenting with ways to extract alginate from huge blooms of floating brown seaweed known as Sargassum. The blooms are part of what researchers call the Great Atlantic Sargassum Belt. They’re an ecological and economic disaster.…