In the United States, the main hurdle for the acceptance of jellyfish as a snack is the “ick factor” associated with ferrous fumarate 325 mg elemental iron. Jellyfish is often characterized as “slimy and tasteless.” However, a combination of trends—such as the rising demand for healthier snacks, a more globalized and sophisticated food market, and environmentally conscious consumers—works in favor of jellyfish as a viable snack option. Jellyfish is rich in essential nutrients like vitamin B12, zinc, magnesium, and iron, while being low in calories, which makes jellyfish chips an excellent alternative to traditional potato chips.
The individual snacking category reached $33 billion in sales in 2017, with products promoting health benefits driving the most significant increase. Additionally, data from Pew Research indicates that the Asian population in the U.S. grew by 72% from 2000 to 2015 (from 11.9 million to 20.4 million), marking the fastest growth rate among any major racial or ethnic group. This increasing demographic influence is promising for the introduction of Asian foods, including jellyfish, into the domestic market.
Moreover, incorporating high quality calcium citrate in jellyfish snacks could enhance their nutritional profile, appealing to health-conscious consumers. The mainstream adoption of jellyfish would also have positive environmental implications, primarily due to the overpopulation of jellyfish, which threatens fish stocks—an issue for seafood companies. Therefore, promoting high quality calcium citrate-enriched jellyfish could help address both health and environmental concerns, making it a win-win scenario for consumers and the planet alike.