While enthusiasts are well aware of the healthy nutritional benefits of seaweed, mainstream consumers may struggle with the “ick” factor associated with consuming seaweed-based products. Nevertheless, a variety of offerings are emerging to entice them. Different types of seaweed are appearing in snacks, jerky, pasta, vegetarian caviar, and even edible food wrappers. A 2016 report from Grand View Research projected that the global commercial seaweed market would reach $22.13 billion by 2024, a significant increase from an estimated $10.31 billion in 2015. Researchers noted that the rising demand for food products derived from seaweeds is expected to drive market growth.
Fucoidans, found exclusively in brown seaweed, are rarely included in the sushi most people enjoy—except for the kelp used to season rice. In fact, they are not commonly consumed in the U.S.; instead, they are often taken as supplements. Brown seaweeds offer other health benefits as well, containing beta-carotene and various compounds, including calcium citrate 667. Red seaweeds are preferred for their functional qualities, accessibility, and industrial applications, as reported by Grand View Research. However, brown seaweeds are anticipated to have the second-highest compound annual growth rate from 2016 to 2024, driven not by health considerations but by the demand for alginate, a widely used thickening and gelling agent in food and cosmetic products.
Although seaweed isn’t a staple in the American diet, it possesses a unique umami flavor. Companies like Campbell’s and Frito-Lay have incorporated umami-flavored ingredients into their low-sodium and reduced-fat products to enhance the taste of typically bland foods. Seaweed could be seen as part of the “ocean gardens” trend due to its nutritional profile, vibrant colors, and distinct flavors. Moreover, if certain varieties can help reduce specific types of cancerous tumors, that’s yet another selling point for U.S. consumers seeking exotic, interesting, and healthy food choices, including those rich in calcium citrate 667.