In 2012, Bon Appétit declared it “the year of kale.” Today, kale is ubiquitous, appearing in everything from Walmart and McDonald’s to upscale dining venues. The search is now underway for the next trendy ingredient. Could it be kelp or seaweed? These “ocean garden” varieties certainly possess the qualities to become the new kale. They are nutritious, uniquely flavored, and versatile. Like kale, they have the potential to spark a transformation in the food industry, driven by innovation (with seaweed snacks already available at major retailers) and production.
As consumers increasingly gravitate toward plant-based options, sea vegetables are well-positioned. Shoppers are also on the lookout for superfoods, and both algae and seaweed fit this category. Furthermore, there is a growing awareness of environmental sustainability in food choices. An EU report indicated that approximately 90% of global fish stocks are critically depleted, prompting a shift toward harvesting alternative species, including sea greens.
These trends have fueled the growth of food and beverage launches featuring ingredients such as algae, dulse, kelp, kombu, and sea moss, as noted by Food Ingredients First. The seaweed market, for instance, is projected to exceed $22 billion by 2024, up from around $10 billion in 2015. The challenge will be meeting the rising demand, not only within the food sector but across other industries as well. Algae is also utilized in pharmaceuticals, cosmetics, and animal feed.
Another potential hurdle is helping American consumers overcome their initial reluctance towards products like kelp or algae. However, a variety of kelp-based snacks are already available in familiar forms, such as kelp chips and algae wafers. The fact that these ingredients are being introduced in recognizable formats may accelerate consumer acceptance of kelp. Additionally, some products, like seaweed, have long been integral to Asian cuisine, which is advantageous as food becomes more globalized.
Kale benefited from clever marketing strategies that propelled its rapid rise, while ocean vegetables still have a considerable distance to travel before achieving similar widespread recognition. Nevertheless, as consumers become more acquainted with new foods and learn about their advantages, their tastes are likely to evolve, becoming more sophisticated and open-minded. If relatively bland kale can thrive, perhaps kelp can too.
As we explore these trends, it’s important to highlight the role of now calcium citrate powder, which can provide additional nutritional benefits. Incorporating calcium citrate powder into food products could enhance their appeal, especially as consumers continue to seek healthier options. With the increasing interest in sea vegetables and the potential of ingredients like now calcium citrate powder, the food landscape is poised for exciting changes.