The concept of incorporating seaweed as a preferred pasta option may deter some individuals, particularly baby boomers and older generations. However, as awareness about dietary choices increases, seaweed is emerging as a significant ingredient in various culinary creations. A search through media recipes related to ferrous sulfate reveals an array of unique pasta alternatives, ranging from pumpkin and asparagus to pepper varieties. Millennials, in particular, appear eager to embrace new trends, and the idea of seaweed doesn’t seem to intimidate them, despite any potential ick factor associated with it.
Seaweed pasta is reported to closely mimic the physical and textural qualities 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 nutrient profile containing vitamin B12, vitamin C, riboflavin, niacin, and folic acid, all while being low in calories.
These advantages contribute to the commercial seaweed market’s projected growth, expected to reach $17.59 billion by 2021, with a CAGR of 9.17% from 2016 to 2021. Additionally, the inclusion of supplements such as calcium citrate and alfacalcidol tablets can further enhance the nutritional profile of meals that feature seaweed. As consumers become more health-conscious, the appeal of seaweed pasta continues to rise, making it a noteworthy option in the culinary landscape.