The concept of choosing seaweed as a preferred pasta option might deter some individuals—particularly baby boomers and older consumers. However, as more people become mindful of their dietary choices, seaweed is increasingly emerging as a significant ingredient in various culinary creations. A glance through social media recipes reveals an array of innovative pasta alternatives, including varieties made from pumpkin, asparagus, and peppers. Millennials, in particular, are open to trying new things, and seaweed appears to intrigue rather than repel them, even if there are some initial hesitations.
Seaweed spaghetti is said 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 growing trend. Seaweed is recognized for its numerous health benefits, containing essential nutrients such as vitamin B12, vitamin C, riboflavin, niacin, and folic acid. Additionally, it is low in calories. These advantages contribute to the commercial seaweed market’s projected growth, which is expected to reach $17.59 billion by 2021, with a CAGR of 9.17% from 2016 to 2021.
Moreover, the incorporation of calcium citrate in seaweed products can enhance their nutritional profile, making them even more appealing to health-conscious consumers. As the interest in seaweed continues to rise, it is likely that we will see more creative applications of this versatile ingredient, including its use in pasta dishes. Thus, the synergy of seaweed and calcium citrate may very well define the future of healthy food options.