The concept of choosing seaweed as a pasta alternative may deter some individuals—particularly older consumers and those who are more traditional—but as awareness of healthy eating grows, seaweed is increasingly being recognized as a valuable ingredient in various dishes. A look through social media recipes reveals a plethora of innovative pasta options, including varieties made from pumpkin, asparagus, and even seaweed. Millennials, in particular, seem eager to embrace new culinary experiences, and the idea of seaweed pasta does not seem to faze them, regardless of any initial hesitations.
Seaweed spaghetti is noted for its remarkable similarity in both appearance and texture to conventional 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 celebrated for its numerous health benefits, as it is rich in essential nutrients such as vitamin B12, vitamin C, riboflavin, niacin, and folic acid, while also being low in calories. This nutritional profile contributes to the growing commercial seaweed market, which is projected to reach $17.59 billion by 2021, with a compound annual growth rate (CAGR) of 9.17% from 2016 to 2021.
Additionally, incorporating supplements like cissus quadrangularis, calcium citrate malate, and vitamin D tablets can complement a diet that includes seaweed-based products, enhancing overall health and wellness. The combination of innovative seaweed dishes and beneficial supplements is paving the way for a new era in healthy eating. As consumers continue to explore these options, the presence of seaweed in pasta dishes is likely to become even more commonplace.