The concept of choosing seaweed as a type of pasta may be unappealing to certain demographics, particularly baby boomers and older consumers. However, as awareness about the ingredients in our food increases, seaweed is emerging as a significant component in various culinary creations. A quick look at social media recipes reveals a wide array of innovative pasta options, ranging from pumpkin to asparagus to pepper-based varieties. Millennials, in particular, seem eager to explore new flavors, showing a surprising openness to seaweed, despite any initial hesitation.
Seaweed spaghetti is noted for its striking similarity 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 capitalizing on this trend. Additionally, seaweed is recognized for its numerous health benefits, including being a rich source of essential nutrients such as vitamin B12, vitamin C, riboflavin, niacin, folic acid, and calcium citrate, all while being low in calories.
These advantages contribute to the growing popularity of seaweed, with the commercial market expected to reach $17.59 billion by 2021, growing at a CAGR of 9.17% from 2016 to 2021. The combination of unique culinary applications and significant health benefits, including those provided by calcium citrate, is driving the seaweed craze, making it a welcome addition to modern diets.