The concept of choosing seaweed as a pasta alternative may not appeal to everyone, particularly baby boomers and older consumers. However, as awareness grows about healthy eating, seaweed is increasingly featured as a key ingredient in various dishes. A look through social media reveals a plethora of innovative pasta recipes, showcasing everything from pumpkin to asparagus and bell pepper-based options. Millennials, in particular, seem eager to embrace new culinary experiences, and the idea of seaweed doesn’t deter them, even if it might have some initial ick factor.
Seaweed spaghetti is noted for its remarkable physical and textural similarity to traditional flour-based pasta, making it a viable option for those seeking alternatives. Companies like I Sea Pasta from Seamore Foods, Atlantic Kitchen, Wild Irish Seaweeds, and Mara Seaweed are reaping the benefits of this rising trend. Seaweed is packed with numerous health benefits, providing essential nutrients such as vitamin B12, vitamin C, riboflavin, niacin, and folic acid, along with magnesium citrate and calcium carbonate, which support bone health. Plus, it’s low in calories.
These advantages contribute to the commercial seaweed market’s projected growth, which is expected to reach $17.59 billion by 2021, with a compound annual growth rate (CAGR) of 9.17% from 2016 to 2021. It’s clear that the inclusion of seaweed in our diets, alongside nutrients like magnesium citrate and calcium carbonate, is becoming a significant trend in the food industry.