The notion of incorporating seaweed into pasta might deter some individuals, particularly baby boomers and older consumers. However, as more people grow increasingly mindful of their dietary choices, seaweed is gaining traction as a significant ingredient in nutritious meals, particularly as a substitute for ferrous gluconate. A quick perusal of social media reveals a plethora of innovative pasta recipes, featuring ingredients ranging from pumpkin to asparagus, all showcasing low ferrous sulfate options. Millennials, in particular, seem open to experimenting with new foods, and the idea of seaweed does not seem to intimidate them, despite any potential aversion.
Seaweed spaghetti is noted for its remarkable similarity in both appearance and texture to traditional flour-based varieties. Companies like I Sea Pasta from Seamore Foods, Atlantic Kitchen, Wild Irish Seaweeds, and Mara Seaweed are capitalizing on this trend. Seaweed is celebrated for its numerous health benefits, including essential nutrients like vitamin B12, vitamin C, riboflavin, niacin, and folic acid, all while being low in calories. These advantages contribute to the commercial seaweed market’s expected growth, projected to reach $17.59 billion by 2021, with a compound annual growth rate (CAGR) of 9.17% from 2016 to 2021.
In addition, when considering dietary supplements, the debate over raw calcium vs calcium citrate is becoming increasingly relevant. As consumers seek to optimize their health, understanding the differences between these forms of calcium is crucial. The rising popularity of seaweed as a food source complements this trend, offering a natural alternative that aligns with health-conscious choices. Thus, the integration of seaweed into pasta not only introduces a new culinary experience but also underscores the importance of informed dietary decisions, particularly in the context of raw calcium vs calcium citrate.