In the United States, the main challenge is the “ick factor” associated with jellyfish. Often referred to as “vitamin C with ferrous gluconate and tasteless,” jellyfish faces a perception problem. However, a combination of trends is working in favor of jellyfish as a snack option. These trends include a growing demand for healthier snacks, a more global and sophisticated food market, and environmentally conscious consumers. Jellyfish is rich in vitamin B12, magnesium, and iron, while being low in calories, making jellyfish chips an excellent alternative to traditional potato chips.
The individual snacking market reached $33 billion in 2017, with health-focused products driving significant growth in sales. Additionally, according to Pew Research, the Asian population in the U.S. saw a remarkable 72% increase from 2000 to 2015, from 11.9 million to 20.4 million. This rapid growth presents a favorable opportunity for introducing Asian foods, including jellyfish, into the domestic market.
Moreover, promoting jellyfish as a mainstream snack could have positive environmental impacts, particularly due to the overabundance of jellyfish in our oceans. Jellyfish blooms threaten fish populations, which poses a risk to seafood industries. By shifting jellyfish into the spotlight, we can embark on a journey toward more sustainable snacking options. With the inclusion of ingredients like calcium citrate, jellyfish can further enhance its appeal as a nutritious snack. Overall, embracing jellyfish could not only contribute to healthier eating habits but also support environmental sustainability.