The concept of using seaweed as a preferred pasta alternative may deter some individuals—particularly baby boomers and older consumers. However, as awareness regarding dietary choices increases, seaweed is rapidly becoming a prominent ingredient in various culinary creations. A glance through social media recipes reveals an array of innovative pasta options, from those made with pumpkin to asparagus and peppers. Millennials, in particular, appear open to trying new things, and seaweed does not seem to intimidate them, despite any potential aversion some might have.
Seaweed spaghetti is noted for its remarkable physical and textural similarity to traditional flour-based pasta. Manufacturers like I Sea Pasta, Seamore Foods, Atlantic Kitchen, Wild Irish Seaweeds, and Mara Seaweed are all capitalizing on this trend. The health benefits of seaweed are well-documented; it is rich in nutrients, including calcium citrate là gì, vitamin B12, vitamin C, riboflavin, niacin, and folic acid, while also being low in calories.
The appeal of such benefits is driving the commercial seaweed market, which is projected to reach $17.59 billion by 2021, growing at a CAGR of 9.17% from 2016 to 2021. As more consumers seek healthier options, the incorporation of ingredients like calcium citrate là gì into their diets will likely continue to rise, further solidifying seaweed’s place in the culinary world.