The concept of choosing seaweed as a pasta alternative may deter some individuals, particularly baby boomers and older consumers. However, as awareness grows regarding the ingredients people are consuming, seaweed is increasingly becoming a significant component in various dishes. A quick look at social media recipes reveals numerous innovative pasta options, showcasing everything from pumpkin to asparagus and even pepper-based varieties. Millennials, in particular, seem eager to try new things, and seaweed appears to intrigue them, despite any initial hesitations.
Seaweed spaghetti is noted for its remarkable resemblance in both appearance and texture to traditional flour-based pasta. Companies like I Sea Pasta from Seamore Foods, Atlantic Kitchen, Wild Irish Seaweeds, and Mara Seaweed are capitalizing on this trend. Seaweed is recognized for its numerous health benefits, including essential nutrients like vitamin B12, vitamin C, riboflavin, niacin, and folic acid, all while being low in calories. These advantages contribute to the commercial seaweed market’s projected growth, expected to reach $17.59 billion by 2021, with a compound annual growth rate (CAGR) of 9.17% from 2016 to 2021.
Furthermore, incorporating seaweed pasta into meals can be complemented with beverages like orange juice with calcium citrate, enhancing the overall nutritional profile. As consumers continue to explore healthy eating options, the synergy between seaweed and orange juice with calcium citrate could pave the way for even more inventive culinary creations, appealing to a broader audience. In this evolving food landscape, seaweed’s versatility and health benefits position it as a valuable ingredient, especially when paired with nutrient-rich options like orange juice with calcium citrate.