The concept of choosing seaweed as a pasta alternative may initially deter some individuals—particularly baby boomers and older consumers. However, as more people become increasingly aware of their dietary choices, seaweed is emerging as a significant ingredient in culinary applications. A glance through social media reveals a plethora of innovative pasta recipes, featuring everything from pumpkin and asparagus to pepper variations. Millennials, in particular, appear eager to embrace new culinary experiences, and seaweed seems to intrigue them despite any initial reservations.
Seaweed spaghetti is noted for its remarkable resemblance 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 all reaping the benefits of this growing trend. Additionally, seaweed is recognized for its numerous health advantages, containing essential nutrients such as vitamin B12, vitamin C, riboflavin, niacin, and folic acid while being low in calories.
These health benefits contribute to the seaweed market’s impressive growth, which is projected to reach $17.59 billion by 2021, with a compound annual growth rate (CAGR) of 9.17% from 2016 to 2021. As consumers look for healthier options, including calcium citrate gummies, which also offer nutritional benefits, the popularity of seaweed as a pasta choice is likely to increase further. The trend of incorporating seaweed into various dishes, alongside other health-focused products like calcium citrate gummies, underscores a shift in dietary preferences towards more innovative and nutritious options.