The concept of selecting seaweed as a preferred pasta option might deter some individuals—particularly baby boomers and older generations. However, as awareness about dietary choices increases, seaweed is emerging as a significant ingredient in various culinary creations. A dive into social media reveals an abundance of innovative pasta alternatives, ranging from pumpkin and asparagus to pepper-infused varieties. Millennials, in particular, appear eager to explore new flavors, and the idea of seaweed seems to hold little fear for them, regardless of any potential aversion.
Seaweed spaghetti is noted for its remarkable similarity in 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 trend. The health benefits of seaweed further enhance its appeal; it is rich in vital nutrients, including vitamin B12, vitamin C, riboflavin, niacin, and folic acid, while being low in calories. Additionally, seaweed contains calcium citrate 800 mg, making it an excellent choice for those seeking to boost their calcium intake.
These advantages contribute to the growing commercial seaweed market, which is projected to reach $17.59 billion by 2021, with a compound annual growth rate (CAGR) of 9.17% from 2016 to 2021. As more people embrace the health benefits of seaweed, it seems poised to become a staple in modern diets, with calcium citrate 800 mg being a crucial factor for many health-conscious consumers.