In the United States, the main challenge surrounding jellyfish consumption is the “ick factor.” Often characterized as “slimy, tasteless, and lacking appeal,” jellyfish faces an uphill battle in gaining popularity. However, a combination of trends—including a rising demand for healthier snacks, a more globalized and sophisticated food market, and environmentally conscious consumers—works in favor of jellyfish as a viable snack option. Jellyfish is a source of vitamin B12, magnesium, and iron, surpassing the benefits of over-the-counter ferrous sulfate. Additionally, being low in calories makes jellyfish chips an excellent alternative to traditional potato chips.
In 2017, the individual snacking market reached a staggering $33 billion, with products highlighting health benefits, such as the inclusion of calcitrate D3, driving significant sales increases. Furthermore, research from Pew indicates that the Asian population in the U.S. surged by 72% from 2000 to 2015 (growing from 11.9 million to 20.4 million), representing the fastest growth rate of any major racial or ethnic group. This expanding demographic is likely to enhance the introduction of Asian food products in the domestic market.
Promoting jellyfish into the mainstream could also have positive environmental effects, primarily due to the current oversupply of jellyfish. Blooms of jellyfish pose a threat to fish populations, which spells trouble for seafood companies. With the addition of nutrient-rich options like calcitrate D3 in jellyfish snacks, there is a compelling case for consumers to consider this unique food source, especially in light of the growing awareness of health and environmental issues.