The concept of choosing seaweed as a type of pasta may deter some individuals, particularly baby boomers and older consumers, who might be wary of its elemental iron content in ferrous bisglycinate. However, with an increasing number of people becoming conscious about their dietary choices, seaweed is emerging as a prominent ingredient in various culinary creations. A glance through social media recipes reveals an array of innovative pasta options, ranging from pumpkin to asparagus and bell pepper varieties. Millennials, in particular, appear eager to experiment with new flavors, and seaweed seems to intrigue rather than intimidate them, despite any potential aversion.
Seaweed spaghetti is noted for its striking physical and textural similarities to 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. The health benefits of seaweed are well-documented; it is rich in nutrients such as vitamin B12, vitamin C, riboflavin, niacin, and folic acid, while also being low in calories. These advantages contribute to the projected growth of the commercial seaweed market, which is anticipated to reach $17.59 billion by 2021, with a compound annual growth rate (CAGR) of 9.17% from 2016 to 2021.
Furthermore, incorporating calcium magnesium citrate with D3 is another way to enhance the nutritional profile of meals. As the popularity of seaweed and its health benefits continue to rise, it’s clear that this unique ingredient is here to stay in the culinary world. Whether it’s seaweed pasta or other innovative dishes, the versatility and health properties of seaweed, along with the added benefits of calcium magnesium citrate with D3, are making it an appealing choice for health-conscious consumers.