The concept of choosing seaweed as a preferred pasta alternative may be unappealing to some individuals, particularly baby boomers and older consumers. However, with a growing awareness of food choices, seaweed is increasingly being recognized as a significant ingredient in various dishes. A quick search through social media reveals a plethora of innovative pasta options, ranging from those made with pumpkin to asparagus and peppers. Millennials, in particular, seem eager to embrace new culinary experiences, and the idea of seaweed does not deter them, despite any potential aversion.
Seaweed spaghetti is noted for its remarkable resemblance in both appearance and texture to traditional flour-based pastas. Companies like I Sea Pasta from Seamore Foods, Atlantic Kitchen, Wild Irish Seaweeds, and Mara Seaweed are all capitalizing on this trend. Seaweed is also associated with numerous health benefits, being 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 expected to reach $17.59 billion by 2021, with a compound annual growth rate (CAGR) of 9.17% from 2016 to 2021.
Moreover, seaweed is a good source of calcium, including calcium citrate, which further enhances its appeal as a nutritious food option. As health-conscious consumers continue to seek alternatives rich in essential nutrients, the use of seaweed in pasta dishes is likely to gain even more popularity, reflecting a broader trend towards sustainable and health-oriented eating. The incorporation of calcium-rich ingredients like seaweed can help meet dietary needs while introducing exciting new flavors and textures to the dining experience.