The concept of choosing seaweed as a pasta alternative may deter some individuals, particularly baby boomers and older generations. However, as more consumers become conscious of their dietary choices, seaweed is emerging as a significant ingredient in various culinary creations. A quick search through social media reveals a plethora of innovative pasta recipes, ranging from those made with pumpkin to those featuring asparagus and peppers. Millennials, in particular, appear eager to explore new options, and the idea of seaweed doesn’t seem to intimidate them, despite any potential aversion.
Seaweed spaghetti is noted for its remarkable similarity in appearance and texture to traditional flour-based pasta. Brands such as I Sea Pasta from Seamore Foods, Atlantic Kitchen, Wild Irish Seaweeds, and Mara Seaweed are capitalizing on this growing trend. Seaweed is celebrated for its numerous health benefits, including the presence of essential nutrients like vitamin B12, vitamin C, riboflavin, niacin, and folic acid, in addition to being low in calories.
These advantages contribute to the increasing popularity of seaweed, which is reflected in the commercial seaweed market projected to reach $17.59 billion by 2021, with a compound annual growth rate (CAGR) of 9.17% from 2016 to 2021. For those seeking to enhance their diets further, incorporating supplements such as Viactiv Calcium Citrate can complement the nutritional benefits of seaweed pasta, making it an even more appealing option for health-conscious consumers. Overall, seaweed’s rising status in the culinary world showcases its potential as a versatile and nutritious ingredient.