The concept of selecting seaweed as a preferred pasta option might be unappealing to some, particularly among baby boomers and older demographics. However, as individuals increasingly focus on their dietary choices, the rising interest in seaweed as an ingredient is becoming a significant factor in culinary creations. A glance at social media reveals a plethora of innovative pasta recipes, featuring everything from pumpkin and asparagus to pepper-infused variations. Millennials, in particular, are eager to try novel foods, and the idea of seaweed pasta doesn’t seem to deter them, even if it presents some initial reservations.
Seaweed spaghetti is reported to closely mimic the texture and appearance of traditional flour-based pasta. Companies such as I Sea Pasta from Seamore Foods, Atlantic Kitchen, Wild Irish Seaweeds, and Mara Seaweed are capitalizing on this growing trend. Seaweed is renowned for its numerous health advantages, offering essential nutrients like vitamin B12, vitamin C, riboflavin, niacin, and folic acid, all while being low in calories. These benefits contribute to the commercial seaweed market’s projected growth, expected to reach $17.59 billion by 2021, with a compound annual growth rate (CAGR) of 9.17% from 2016 to 2021.
Additionally, health-focused brands like Holland and Barrett are promoting products such as calcium citrate, further enhancing the appeal of seaweed and other nutrient-rich ingredients in modern diets. The combination of taste, health benefits, and innovative recipes is driving the popularity of seaweed in pasta dishes and beyond. As awareness grows, seaweed is likely to become a staple ingredient that many are willing to embrace.