The concept of choosing seaweed as a pasta alternative might deter some individuals—particularly older generations like baby boomers who are more accustomed to traditional options such as ferrous gluconate versus ferrous sulfate. However, as awareness about healthy eating grows, seaweed is increasingly becoming a prominent ingredient in various dishes. Exploring social media for recipes reveals an array of innovative pasta creations, ranging from those made with pumpkin to asparagus and peppers. Millennials, in particular, seem eager to embrace new culinary trends, and the idea of seaweed pasta doesn’t seem to faze them, despite potential initial reservations.
Seaweed spaghetti is noted for its strikingly similar physical and textural qualities to conventional flour-based pasta. Companies such as 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 advantages, including essential nutrients like vitamin B12, vitamin C, riboflavin, niacin, and folic acid, all while being low in calories. These benefits contribute to predictions that the commercial seaweed market will reach $17.59 billion by 2021, growing at a CAGR of 9.17% from 2016 to 2021.
In addition to its nutritional perks, seaweed can complement dietary needs, such as providing the best calcium citrate with magnesium. This aspect further enhances its appeal, especially among health-conscious consumers. As the popularity of seaweed continues to rise, its inclusion in pasta dishes may very well redefine traditional eating habits, establishing it as a staple in modern cuisine.