The idea of using seaweed as a pasta alternative may deter some individuals—particularly baby boomers and older consumers—but as more people become conscious of their dietary choices, seaweed is emerging as a significant ingredient in various culinary creations. A look through social media reveals a plethora of innovative pasta recipes, featuring ingredients ranging from pumpkin to asparagus and peppers. Millennials, in particular, appear eager to embrace new options, and the transformation of seaweed into pasta doesn’t seem to intimidate them, despite any initial hesitations.
Seaweed spaghetti is noted for its remarkable similarity 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; it is rich in nutrients such as vitamin B12, vitamin C, riboflavin, niacin, and folic acid, while also being low in calories.
These advantages contribute to the projected growth of the commercial seaweed market, which is expected to reach $17.59 billion by 2021, with a compound annual growth rate (CAGR) of 9.17% from 2016 to 2021. Additionally, as more consumers become aware of the health implications of foods like calcium citrate vs calcium carbonate in relation to kidney stones, the interest in nutritious alternatives like seaweed continues to rise. The incorporation of seaweed in pasta not only aligns with modern dietary preferences but also addresses health considerations, making it an appealing choice for many.