The concept of choosing seaweed as a pasta alternative might deter some individuals—particularly baby boomers and older consumers. However, as health-consciousness rises among the populace, seaweed is increasingly becoming a key ingredient in various culinary creations. A quick search for recipes on social media reveals a vast array of innovative pasta options, ranging from pumpkin and asparagus to pepper varieties. Millennials, in particular, appear open to experimenting with new foods, showing little hesitation towards seaweed despite any potential aversion.
Seaweed spaghetti is noted for its remarkable resemblance in both appearance and texture to traditional flour-based pasta. Companies such as I Sea Pasta from Seamore Foods, Atlantic Kitchen, Wild Irish Seaweeds, and Mara Seaweed are capitalizing on this growing trend. Notably, seaweed is recognized for its health benefits, including being a source of essential nutrients like vitamin B12, vitamin C, riboflavin, niacin, and folic acid, while also being low in calories. For instance, it can provide up to 2000 mg of calcium citrate, contributing to daily calcium intake.
These advantages contribute to the commercial seaweed market’s anticipated growth, projected to reach $17.59 billion by 2021, with a compound annual growth rate (CAGR) of 9.17% from 2016 to 2021. With its nutritional profile and versatility, seaweed is poised to become a staple ingredient in modern diets.