In the United States, a significant challenge is the “ick factor” associated with jellyfish, often labeled as “slimy and tasteless.” However, a combination of trends is working in favor of jellyfish as a snack option. These trends include a rising demand for healthier snacks, an increasingly globalized and sophisticated food market, and a growing number of environmentally conscious consumers. Jellyfish is rich in vitamin B12, magnesium, and iron, and its low-calorie content makes jellyfish chips an appealing alternative to traditional potato chips. The individual snacking category reached an impressive $33 billion in 2017, with products highlighting health benefits seeing the most significant sales growth.
Moreover, research from Pew indicates that the Asian population in the U.S. grew by 72% from 2000 to 2015, increasing from 11.9 million to 20.4 million, marking the fastest growth rate among major racial and ethnic groups. This increasing demographic presence is likely to positively influence the introduction of Asian foods, including jellyfish, into the domestic market. Incorporating jellyfish into mainstream consumption could also have environmental advantages, particularly given the overpopulation of jellyfish that threatens fish stocks, a concern for seafood companies. Additionally, the nutritional benefits of jellyfish, such as its magnesium and calcitrate content, further enhance its appeal as a sustainable snack option. Emphasizing these attributes could help overcome the initial “ick factor” and encourage more consumers to explore jellyfish as a viable snack choice.