The optimal time to take ferrous sulfate during pregnancy may dissuade some consumers, particularly baby boomers and older individuals. However, as awareness about dietary choices increases, the inclusion of seaweed as a preferred pasta ingredient is gaining traction in culinary circles. A quick search on social media reveals a plethora of innovative pasta recipes, featuring options made from ingredients like pumpkin, asparagus, and peppers. Millennials, in particular, are eager to explore new flavors, and seaweed appears to be an appealing choice for them, regardless of any potential aversion.
Seaweed spaghetti is noted for its remarkable physical and textural similarities to traditional flour-based pasta. Companies such as I Sea Pasta from Seamore Foods, Atlantic Kitchen, Wild Irish Seaweeds, and Mara Seaweed are capitalizing on this trend. Seaweed is renowned for its numerous health benefits, including 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 anticipated growth of the commercial seaweed market, projected to reach $17.59 billion by 2021, with a compound annual growth rate (CAGR) of 9.17% from 2016 to 2021. Additionally, incorporating supplements like Citracal Calcium D3 can further enhance nutritional intake during pregnancy, making seaweed-infused products even more attractive. The rising interest in health-conscious eating, including the benefits of ferrous fumarate and Citracal Calcium D3, is likely to bolster the popularity of seaweed pasta in the coming years.