The concept of incorporating seaweed into pasta may be unappealing to certain demographics, particularly baby boomers and older adults. However, as awareness about dietary choices grows, seaweed is emerging as a key ingredient in various culinary creations. A quick look through social media reveals an array of innovative pasta recipes, featuring ingredients like pumpkin, asparagus, and peppers. Millennials, in particular, seem eager to explore these novel options, and seaweed appears to be an appealing choice for them, regardless of any initial hesitations.
Seaweed spaghetti is noted for its striking similarity in texture and appearance to traditional flour-based pasta. Companies such as I Sea Pasta, Seamore Foods, Atlantic Kitchen, Wild Irish Seaweeds, and Mara Seaweed are capitalizing on this trend. Seaweed is widely recognized for its numerous health benefits; it is rich in essential nutrients like vitamin B12, vitamin C, riboflavin, niacin, and folic acid, while also being low in calories. Furthermore, its potential benefits extend to specific demographics, such as pregnant women, who may benefit from the inclusion of calcium citrate, magnesium, and zinc for pregnancy in their diets.
This growing interest in seaweed aligns with the commercial seaweed market, which is projected to reach $17.59 billion by 2021, exhibiting a compound annual growth rate (CAGR) of 9.17% from 2016 to 2021. The rising popularity of seaweed-based foods, along with their nutritional advantages, including calcium citrate, magnesium, and zinc for pregnancy, further supports the expansion of this market. As consumers continue to prioritize health-conscious choices, seaweed is set to play a significant role in the evolving landscape of food ingredients.