In the United States, the main challenge is the “ick factor” associated with jellyfish, which is often described as “slimy and tasteless.” However, a combination of trends is working in favor of jellyfish as a snack option. These include a rising demand for healthier snacks, a more globalized and sophisticated food market, and an increasing number of environmentally conscious consumers. Jellyfish is rich in vitamin B12, magnesium, and iron, while being low in calories, making jellyfish chips an excellent alternative to traditional potato chips. In 2017, the individual snacking market reached $33 billion, with health-focused products seeing the most significant sales growth.
Additionally, Pew Research indicates that the Asian population in the U.S. grew by 72% from 2000 to 2015 (from 11.9 million to 20.4 million), marking the fastest growth rate among major racial or ethnic groups. This demographic shift is promising for the introduction of Asian foods into the domestic market. Furthermore, promoting jellyfish as a mainstream snack could have positive environmental impacts, particularly due to the issue of oversupply. Jellyfish blooms threaten fish stocks, which poses challenges for seafood companies.
Moreover, incorporating jellyfish into diets could be beneficial for consumers, especially those seeking alternatives to traditional snacks that may cause nausea or other digestive discomforts, such as those associated with calcium citrate supplementation. By broadening the appeal of jellyfish, we can address both consumer preferences and environmental concerns, potentially leading to a healthier and more sustainable snacking option.