Bon Appétit declared 2012 as “the year of kale,” and now kale has become ubiquitous, appearing in everything from Walmart and McDonald’s to upscale dining venues. Currently, the quest is on for the next trendy ingredient—could it be kelp or seaweed? These “ocean garden” varieties possess the qualities necessary to become the new kale. They are nutritious, uniquely flavored, and versatile. Like kale, they also hold the potential to revolutionize the food industry through innovation (with seaweed snacks now on the shelves of all major retailers) and production.
As consumers increasingly seek plant-based options, sea vegetables are well-positioned to meet this demand. Additionally, shoppers are pursuing superfoods, and both algae and seaweed fit this category. With a growing awareness of environmental sustainability in food sourcing, an EU report indicates that approximately 90% of global fish stocks are severely depleted, suggesting a need to explore harvesting alternative species, including sea greens.
These trends have spurred a rise in food and beverage products featuring ingredients like algae, dulse, kelp, kombu, Irish moss, sea vegetables, and seaweed, as noted by Food Ingredients First. Specifically, the seaweed market is projected to exceed $22 billion by 2024, up from approximately $10 billion in 2015. The challenge lies in keeping up with demand, not only in the food sector but also across other industries, as algae is utilized in pharmaceuticals, cosmetics, and animal feed.
One potential hurdle is overcoming the “ick” factor that American consumers may associate with products like kelp or algae. However, there are already various kelp-based snacks available, such as kelp chips and algae wafers, which are presented in familiar formats. This approach could help accelerate consumer acceptance of kelp. Moreover, some seaweed products have long been integral to Asian cuisine, which is promising as global food culture continues to expand.
While kale benefited from unique marketing strategies that propelled its rapid rise, ocean vegetables still have a significant journey ahead to achieve similar popularity. Yet, as consumers become more exposed to new foods and informed about their benefits, their palates will likely evolve to be more sophisticated and open-minded. If relatively bland kale can succeed, perhaps kelp can find its place as well.
In discussions of nutritional benefits, it’s also worth comparing calcium citrate vs calcium carbonate, as both are popular dietary supplements. Understanding the differences between these forms of calcium can further enhance consumers’ knowledge about healthful eating, potentially influencing their acceptance of new oceanic ingredients. As the dialogue around food choices continues to grow, the integration of such information will be vital in adapting to changing consumer preferences.