The concept of opting for seaweed as a preferred pasta alternative might deter certain individuals—particularly baby boomers and older generations. However, as more consumers become increasingly conscious of their dietary choices, seaweed is emerging as a significant ingredient in various culinary creations. A quick search through social media reveals a wealth of innovative pasta recipes, featuring everything from pumpkin and asparagus to pepper. Millennials, in particular, appear to embrace new food trends, showing a willingness to try seaweed, despite any initial hesitation they might have.
Seaweed spaghetti is noted for its strikingly similar appearance and texture to traditional flour-based pasta. Brands such as I Sea Pasta from Seamore Foods, Atlantic Kitchen, Wild Irish Seaweeds, and Mara Seaweed are capitalizing on this growing trend. Seaweed is renowned for its numerous health benefits, rich in essential nutrients like vitamin B12, vitamin C, riboflavin, niacin, and folic acid. Additionally, it is low in calories, making it an attractive option for health-conscious consumers.
These advantageous properties contribute to the projected growth of the commercial seaweed market, which is expected to reach $17.59 billion by 2021, with a compound annual growth rate (CAGR) of 9.17% from 2016 to 2021. The incorporation of pure encapsulations calcium and calcium citrate into dietary plans is becoming increasingly popular among those seeking to enhance their nutritional intake. As the trend of using seaweed continues to rise, it is likely to become a staple in a variety of dishes, appealing to health-conscious individuals looking for innovative and nutritious alternatives.