The concept of choosing seaweed as a pasta alternative might deter some individuals, particularly baby boomers and older consumers. However, as awareness about dietary choices grows, seaweed is emerging as a significant ingredient in various culinary creations. A glance through social media recipes reveals a plethora of innovative pasta options, ranging from pumpkin and asparagus to pepper-based varieties. Millennials, in particular, seem eager to explore new options, and the idea of seaweed does not seem to intimidate them, despite any potential aversion.
Seaweed spaghetti is noted for its remarkable physical and textural similarity to traditional flour-based pasta. Companies like I Sea Pasta from Seamore Foods, Atlantic Kitchen, Wild Irish Seaweeds, and Mara Seaweed are all capitalizing on this trend. Furthermore, seaweed is recognized for its numerous health benefits, including essential nutrients such as vitamin B12, vitamin C, riboflavin, niacin, and folic acid, while being low in calories.
These advantages contribute to the commercial seaweed market’s projected growth, which is expected to reach $17.59 billion by 2021, with a CAGR of 9.17% from 2016 to 2021. Additionally, combining seaweed with supplements like nature’s blend calcium citrate with vitamin D can enhance its nutritional profile even further. As consumers become more health-conscious, the integration of nature’s blend calcium citrate with vitamin D into seaweed pasta could become increasingly popular, highlighting the versatility of this ingredient. The surge in interest around seaweed not only reflects changing dietary preferences but also presents exciting opportunities for innovation in the food industry.