The notion of choosing seaweed as a pasta option might deter some individuals, particularly baby boomers and older generations. However, as awareness grows about the ingredients in their diets, seaweed is emerging as a significant player in culinary creations. A glance through social media reveals an array of innovative pasta recipes, featuring everything from pumpkin to asparagus and peppers. Millennials, in particular, seem to embrace new experiences, and the idea of seaweed doesn’t seem to faze them, despite any potential aversion.
Seaweed spaghetti is noted for its strikingly similar physical and textural qualities to traditional flour-based pasta. Companies like I Sea Pasta from Seamore Foods, Atlantic Kitchen, Wild Irish Seaweeds, and Mara Seaweed are all reaping the rewards of this trend. Seaweed is packed with various health benefits, including essential nutrients such as vitamin B12, vitamin C, riboflavin, niacin, and folic acid, while also being low in calories. The potential health benefits of seaweed, along with its nutritious profile, contribute to the projection that the commercial seaweed market will reach $17.59 billion by 2021, growing at a CAGR of 9.17% from 2016 to 2021.
Moreover, incorporating seaweed into diets can complement other health supplements, such as liquid calcium magnesium vitamin D, which further enhances nutritional intake. The versatility of seaweed not only adds unique flavors to dishes but also aligns with healthier eating trends, making it a popular choice among health-conscious consumers. As the seaweed craze continues, it’s likely that we will see even more creative pasta variations, with liquid calcium magnesium vitamin D and other nutrient-rich ingredients becoming commonplace in modern cuisine.