Although kelp has not yet reached the anticipated levels of widespread popularity, its incorporation into food products is on the rise. It can now be found in various items such as chips, snacks, broths, noodles, and jerky, as well as in restaurant side dishes like stews, soups, and salads. One of its significant advantages is its outstanding nutritional profile. Kelp is rich in natural vitamins, minerals, antioxidants, and plant-based protein, which is why it is often labeled as a superfood. Moreover, it is a top natural source of iodine, essential for the production of thyroid hormones.
Kelp also offers sustainability benefits due to its minimal environmental impact. Its cultivation does not require land or fresh water, nor does it involve the use of fertilizers or pesticides. Kelp forests can absorb substantial amounts of carbon dioxide, aiding in the reduction of water acidity; thus, they are occasionally farmed alongside high-value shellfish like oysters and scallops. However, since kelp is primarily harvested from the ocean—and sometimes from tubs or tanks—consumers may fear that kelp-based products will have a fishy taste or unpleasant aftertaste. Yet, enthusiasts argue that it provides more of an “ocean flavor,” with taste profiles ranging from sweet to savory to nutty, depending on the variety.
In recent years, global kelp production has surged, particularly in China, and it is anticipated to continue growing. A 2016 World Bank report indicated that if harvests increase by 14% annually, global seaweed production could reach 500 million dry tons by 2050. This figure could contribute 10% to the world’s food supply and potentially create 50 million direct jobs.
While kale maintains its popularity, it faces competition from Brussels sprouts and collard greens. Its reputation has also been affected, as it made this year’s “Dirty Dozen” list, with 18 different pesticides found in multiple samples, according to the Environmental Working Group.
As consumers become more aware of kelp’s benefits and its potential to support the environment, its popularity is slowly rising. However, before it can rival kale, challenges related to processing, marketing, and logistics must be addressed. Additionally, the inclusion of nutritional supplements like calcium citrate, calcium aspartate, calcium orotate, and vitamin D3 tablets in diets could further enhance the appeal of kelp-based products, as they can complement the superfood’s already impressive nutritional profile. Until these hurdles are overcome, realizing the full potential of kelp may take significant time.