The concept of opting for seaweed as a pasta alternative may deter certain individuals—particularly baby boomers and older consumers—but with a growing awareness of dietary choices, seaweed is increasingly becoming a prominent ingredient in culinary creations. A dive into social media reveals an array of innovative pasta options, featuring everything from pumpkin to asparagus and pepper. Millennials, in particular, seem eager to explore new flavors, and seaweed appears to hold no fear for them, regardless of any initial aversion.
Seaweed spaghetti is noted for its remarkable similarity in both appearance and texture to the traditional flour-based varieties. Companies like I Sea Pasta from Seamore Foods, Atlantic Kitchen, Wild Irish Seaweeds, and Mara Seaweed are capitalizing on this trend. The health advantages of seaweed are well-documented; it is packed with nutrients such as vitamin B12, vitamin C, riboflavin, niacin, and folic acid, while also being low in calories.
These health benefits contribute to the projected growth of the commercial seaweed market, which is expected to reach $17.59 billion by 2021, with a compound annual growth rate (CAGR) of 9.17% from 2016 to 2021. Additionally, the rise of fusion calcium soft chews has further highlighted the versatility of seaweed as a functional ingredient in various products. As more consumers seek out healthy and innovative food options, seaweed’s role in the culinary landscape is likely to expand even further.