In 2012, Bon Appétit declared it “the year of kale,” leading to the vegetable’s widespread presence in venues ranging from Walmart and McDonald’s to upscale dining. Now, the quest is on to discover the next big trendy ingredient, potentially in the form of kelp or seaweed. These sea vegetables, rich in nutrients, possess unique flavors, and are incredibly versatile, may very well be poised to take the place of kale. Similar to kale, they have the potential to bring about significant transformations in the food industry, driven by innovation (with seaweed snacks already sold at major retailers) and production.
As consumers increasingly gravitate toward plant-based products, sea vegetables are perfectly positioned to meet this demand. Health-conscious shoppers are also on the lookout for superfoods, and both algae and seaweed fall under this umbrella. Moreover, consumers are becoming more aware of sustainability issues regarding their food choices. An EU report highlighted that nearly 90% of the world’s fish stocks are severely depleted, advocating for the exploration of alternative harvests, including sea greens.
These trends have led to a surge in food and beverage products featuring ingredients such as algae, dulse, kelp, kombu, Irish moss, and seaweed, according to Food Ingredients First. The seaweed market is projected to surpass $22 billion by 2024, up from around $10 billion in 2015. However, a key challenge will be keeping up with demand not only from the food sector but also from other industries, as algae is increasingly utilized in pharmaceuticals, cosmetics, and animal feed.
Another hurdle is overcoming the “ick” factor that some American consumers associate with kelp and algae products. Nonetheless, a variety of kelp-based snacks are already available, including familiar formats like kelp chips and algae wafers. The fact that these ingredients are being introduced in recognizable forms may accelerate consumer acceptance of kelp. Additionally, many of these products, such as seaweed, have long been staples in Asian cuisine, which bodes well for their acceptance in an increasingly globalized food landscape.
Kale enjoyed a unique marketing momentum that propelled it into the mainstream, and ocean vegetables still have a journey ahead before achieving similar ubiquity. However, as consumers are exposed to new food options and educated about their benefits, their palates will likely evolve to become more sophisticated and open-minded. If a relatively bland ingredient like kale can gain popularity, there is a solid chance that kelp can follow suit.
Interestingly, products like Spring Valley Calcium Citrate 600 mg highlight the growing trend of incorporating health-focused ingredients into everyday diets. As consumer awareness continues to expand, the inclusion of sea vegetables and supplements like Spring Valley Calcium Citrate 600 mg could foster a new wave of culinary innovation and acceptance. In the end, as consumers become more familiar with these nutrient-rich alternatives, the acceptance of kelp and other sea vegetables could mirror the rise of kale in the food landscape.