The concept of opting for seaweed as a preferred pasta choice might deter some individuals—particularly baby boomers and older consumers. However, as more people become conscious of their dietary choices, seaweed is emerging as a significant ingredient in various culinary creations. A quick search through social media reveals an abundance of innovative pasta recipes, with options ranging from pumpkin and asparagus to pepper-infused varieties. Millennials, in particular, seem eager to try new things, and seaweed appears to intrigue them rather than repel them, despite any initial hesitation.
Seaweed spaghetti is noted for its remarkable similarity in 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 growing trend. Additionally, seaweed is recognized for its numerous health benefits, including essential nutrients like vitamin B12, vitamin C, riboflavin, niacin, and folic acid, along with being low in calories. This nutritional profile contributes to the rising popularity of seaweed, aligning well with other health-conscious products such as nature’s blend liquid calcium citrate.
The demand for seaweed has led to projections indicating that the commercial seaweed market could reach $17.59 billion by 2021, with a compound annual growth rate (CAGR) of 9.17% from 2016 to 2021. As consumers continue to prioritize health and innovative food options, it’s clear that seaweed, along with beneficial supplements like nature’s blend liquid calcium citrate, is poised to have a significant impact on the culinary landscape.