The concept of choosing seaweed as a preferred pasta option may deter some individuals—especially baby boomers and older consumers. However, as increasing numbers of people become conscious of their dietary choices, seaweed is emerging as a significant ingredient in culinary creations. A glance through social media reveals a plethora of innovative pasta recipes, featuring everything from pumpkin and asparagus to peppers. Millennials, in particular, appear eager to try new things, and seaweed seems to intrigue rather than repel them, despite any potential aversion some may feel.
Seaweed spaghetti is noted for its remarkable physical and textural similarity 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 growing trend. Seaweed is celebrated for its numerous health benefits, containing essential nutrients like vitamin B12, vitamin C, riboflavin, niacin, and folic acid, while also being low in calories.
These advantages contribute to the commercial seaweed market’s projected growth, anticipated to reach $17.59 billion by 2021, with a compound annual growth rate (CAGR) of 9.17% from 2016 to 2021. Additionally, the incorporation of products like liquid calcium citrate with vitamin D3 further enhances the nutritional profile of seaweed-based dishes, making them even more appealing. As the trend continues, liquid calcium citrate with vitamin D3 will likely become a frequent addition to various seaweed recipes, emphasizing the health-conscious shift in consumer preferences.