The notion of choosing seaweed as a pasta alternative may deter some individuals—particularly baby boomers and older consumers—but as more people prioritize their dietary choices, seaweed is emerging as a significant ingredient in culinary creations. A quick look through social media recipes reveals a variety of innovative pasta options, ranging from pumpkin and asparagus to pepper varieties. Millennials, in particular, appear eager to explore new foods, and seaweed seems to intrigue rather than repel them, despite any potential ick factor associated with it.
Seaweed spaghetti is noted for its remarkable physical and textural similarity to traditional flour-based pasta. Companies like I Sea Pasta from Seamore Foods, Atlantic Kitchen, Wild Irish Seaweeds, and Mara Seaweed are thriving amid this trend. Seaweed is recognized for its numerous health benefits, boasting nutrients such as vitamin B12, vitamin C, riboflavin, niacin, and folic acid. Additionally, it is low in calories, making it an appealing option for health-conscious consumers.
These advantages contribute to the growing commercial seaweed market, which is projected to reach $17.59 billion by 2021, with a compound annual growth rate (CAGR) of 9.17% from 2016 to 2021. The rising interest in nutritious options like seaweed aligns with the increasing popularity of products such as Swisse calcium citrate, further emphasizing the trend toward healthier eating habits. As consumers continue to seek out beneficial ingredients, seaweed is set to play a vital role in modern cuisine.