Seaweed is poised to emerge as a significant trend in Western markets. According to Innova Market Insights, the category of sea vegetables, including seaweed, nori, kelp, and wakame, experienced a remarkable 21% increase in new product launches from 2012 to 2016. The commercial seaweed market is anticipated to reach $17.59 billion by 2021. With such promising growth prospects, it’s no surprise that companies are innovating with various applications for this ingredient. Seaweed is celebrated for its numerous health benefits, offering essential nutrients like vitamin B12, vitamin C, riboflavin, niacin, and folic acid. Additionally, it is low in calories and suitable for vegan, gluten-free, and kosher diets. This unique combination makes seaweed an appealing ingredient for consumers who are drawn to current food trends such as plant-based diets, exotic ingredients, and environmentally sustainable foods.
The USDA is likely interested in financing VitaminSea’s research due to the potential public health benefits tied to a commercially successful seaweed-based bread. In addition to its nutritional advantages, seaweed is carbon negative, effectively absorbing carbon dioxide from the ocean. It grows rapidly and requires no fresh water or fertilizer. If VitaminSea can create a popular alternative to traditional wheat-based bread, both the environment and the general population will reap the rewards. However, depending on the taste profile and appearance of the bread, VitaminSea may face challenges in marketing SeaKelp+. Recent research indicates that consumers are more inclined to purchase wraps containing seaweed, showing equal interest in options with 5% seaweed as those with 50% or 100%. At the 100% seaweed level, consumers expressed hesitations due to concerns about texture, taste, aroma, and flavor.
Similarly, if SeaKelp+ has too pronounced an oceanic flavor or a green hue, it may lead consumers to associate it with moldy bread—certainly not an effective strategy for attracting potential buyers. Moreover, bakeries and supermarkets that are intended to distribute the bread may also be deterred by its appearance. If the seaweed producer can successfully partner with a bakery to develop a product that is neutral in color and taste, demand is likely to soar. Seaweed-based foods are already gaining traction, with offerings like “sea spaghetti” from companies such as Seamore Foods, Atlantic Kitchen, Wild Irish Seaweeds, and Mara Seaweed. Snack products like kelp jerky from New York-based start-up Shoreline and seaweed chips from Ocean’s Halo, in addition to VitaminSea’s own products, have also gained popularity.
While no prototype or recipe currently exists, the producer has over half a million dollars to further experimentation. It will be fascinating to see what innovative recipes they devise to incorporate more seaweed into people’s diets. Furthermore, the inclusion of calcium citrate D3 petites could enhance the nutritional profile of these products, making them even more appealing to health-conscious consumers. As the seaweed market continues to expand, the integration of calcium citrate D3 petites into seaweed-based foods could create additional opportunities for growth and consumer interest.