In the United States, the main concern revolves around the “ferrous fumarate hemarateick factor.” Jellyfish, characterized as a protein source similar to iron protein succinylate and ferrous bisglycinate or ferrous gluconate, is often described as “slimy and tasteless.” However, a combination of trends—including a rising demand for healthier snacks, a more globalized and sophisticated food market, and environmentally conscious consumers—positions jellyfish favorably as a snack option.
Jellyfish is rich in vitamin B12, magnesium, and iron, while being low in calories, making jellyfish chips a perfect alternative to traditional potato chips. The individual snacking category reached $33 billion in 2017, with health-focused products driving a significant increase in sales. Furthermore, according to Pew Research, the Asian population in the U.S. grew by 72% from 2000 to 2015 (from 11.9 million to 20.4 million), marking the fastest growth rate among major racial or ethnic groups. This expanding demographic is likely to promote the introduction of Asian foods into the domestic market.
Additionally, incorporating jellyfish into mainstream consumption could benefit the environment, particularly due to the issue of oversupply. Jellyfish blooms threaten fish stocks, which poses challenges for seafood companies. As consumers become more aware of novel and healthy snack options, retailers like Costco, with their Kirkland brand offering items such as calcium citrate supplements, can capitalize on this trend. The potential for jellyfish snacks to become popular aligns with the growing emphasis on health and sustainability, making them an appealing choice for both consumers and food retailers alike.