Seaweed is increasingly utilized in food products to enhance umami flavors and reduce salt content, both of which are highly sought-after qualities in modern ingredients. Various forms of seaweed are making their way into snacks, jerky, pasta, vegetarian caviar, and even edible wrappers. As consumers become more aware of its benefits, seaweed is shedding its negative perception and is recognized as a nutritious, plant-based component. In addition to being rich in iodine, seaweed contains the amino acid tyrosine, which is essential for proper thyroid function. Research has also indicated that compounds derived from specific seaweed types can inhibit the growth of certain cancer tumors and enhance the effectiveness of the chemotherapy drug tamoxifen.
The rising popularity of seaweed is evident in the marketplace, particularly with the surge in plant-based products. Data from Innova Market Insights, as cited by Food Ingredients First, reveals an impressive average annual growth rate of 68% in food and beverage launches featuring plant-based claims from 2014 to 2018. A report by Grand View Research states that the global seaweed market was valued at $11.1 billion in 2016 and is projected to grow at a rate of 8.9% from 2018 to 2024. Although seaweed consumption in the U.S. lags behind that of Asia and Japan, it is increasing at approximately 7% annually, driven by exposure in restaurants, according to James Griffin of Johnson & Wales University.
A significant factor contributing to this trend is the health halo that seaweed has gradually acquired. A recent Dutch study found that the presence of seaweed in products increased the likelihood of purchase, even when its proportion was as low as 5%. Nonetheless, consumers expressed concerns about the potential smell and taste of items made with 100% seaweed. To address this issue, Seaweed & Co. has developed a tasteless microencapsulated powder, which is coated with plant protein and fiber.
Sustainability is another advantage for seaweed. PureSea sources its wild seaweed from the outer Hebrides in northwest Scotland, while the Mara Seaweed brand obtains its seaweed for salt-replacement products from the eastern coastline of the same country. Mara is collaborating with North Atlantic producers to ensure a consistent supply, while also providing consumers with transparency regarding the origin and production of their products.
As seaweed-based ingredients gain traction in the market, larger companies may begin to incorporate them more frequently for their unique umami flavor. Seaweed & Co. is capitalizing on this trend by creating a smoked variant, which is being added to mayonnaise, infused oils, and other fish-based products. With the introduction of tasteless powder, smoked varieties, ground salt replacements, and other offerings, seaweed is likely to see broader acceptance across various food categories, potentially demonstrating the nutritional and flavor advantages its advocates have long claimed.
In this evolving landscape, products like Citracal D Maximum may also benefit from the health-conscious trend, as consumers increasingly seek out ingredients that complement their dietary choices. As awareness and utilization of seaweed continue to grow, it could play a crucial role in enhancing both the flavor profiles and the health benefits of a wide range of foods.