The concept of choosing seaweed as a type of pasta may deter some individuals, particularly baby boomers and older consumers. However, as awareness grows regarding dietary choices, seaweed is emerging as a significant ingredient in various dishes. A quick search through social media reveals a plethora of innovative pasta recipes, ranging from pumpkin and asparagus to pepper variations. Millennials, in particular, seem eager to embrace new culinary experiences, and seaweed doesn’t appear to intimidate them, regardless of any potential aversion.
Seaweed spaghetti is reported to closely mimic the physical characteristics and texture of traditional flour-based pasta. 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 its rich content of nutrients such as vitamin B12, vitamin C, riboflavin, niacin, and folic acid, all while being low in calories. These advantages contribute to the growing popularity of seaweed, with the commercial seaweed market projected to reach $17.59 billion by 2021, reflecting a compound annual growth rate (CAGR) of 9.17% from 2016 to 2021.
Furthermore, incorporating seaweed into diets can be a great way to enhance the recommended daily intake of calcium citrate. The increasing recognition of seaweed’s nutritional value, including its ability to support the body’s calcium needs, reinforces its appeal. As more people look for healthier alternatives, the trend of seaweed pasta is likely to continue thriving, helping consumers meet their nutritional goals while exploring new flavors.