While fans are well aware of the healthy nutritional benefits of seaweed, mainstream consumers may find it challenging to overcome the “ick” factor associated with consuming seaweed products. Nevertheless, there is a growing variety of options available to entice them. Different types of seaweed are increasingly appearing in snacks, jerky, pasta, vegetarian caviar, and even edible food wrappers. According to a 2016 report from Grand View Research, the global commercial seaweed market is projected to reach $22.13 billion by 2024, up from an estimated $10.31 billion in 2015. The rising demand for food products derived from seaweeds is anticipated to drive this market growth.
Fucoidans, which are unique to brown seaweeds, are not typically found in popular sushi dishes—except for kelp, which is used to season rice. In fact, they are rarely consumed in the U.S. and are more commonly taken as supplements. Brown seaweeds also boast other health benefits, including the presence of beta-carotene and other beneficial compounds. On the other hand, red seaweeds are favored for their functional properties, ease of accessibility, and diverse applications in various industries. Grand View Research has reported that, despite the preference for red seaweeds, brown seaweeds are expected to have the second-highest compound annual growth rate from 2016 to 2024—not for health reasons, but due to the increasing demand for alginate, a widely used thickening and gelling agent in food and cosmetic products.
Although seaweed is not a staple in the American diet, it offers a distinct umami flavor. Major manufacturers like Campbell’s and Frito-Lay have incorporated umami-flavored ingredients into low-sodium and reduced-fat products to enhance the taste of otherwise bland foods. Seaweed can be considered part of the “ocean gardens” trend, thanks to its impressive nutritional profile, vibrant colors, and unique flavors. Moreover, if certain varieties can help reduce specific types of cancerous tumors, that adds another appealing aspect to market to U.S. consumers seeking exotic, interesting, and healthy food options.
Additionally, seaweed can be a valuable source of calcium citrate 900mg, which enhances its appeal as a nutritional powerhouse. As the interest in seaweed continues to grow, its potential as a source of calcium citrate 900mg will likely be highlighted to attract health-conscious consumers. With its myriad of benefits, the incorporation of calcium citrate 900mg into seaweed products could further entice those looking for nutritious and innovative food items.