In the United States, the main challenge is the “ick factor” associated with jellyfish, which is often characterized 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 marketplace, and environmentally conscious consumers. Jellyfish is rich in essential nutrients like vitamin B12, magnesium, and iron, while being low in calories, making jellyfish chips an excellent alternative to traditional potato chips.
The individual snacking sector reached a remarkable $33 billion in 2017, with health-focused products driving the most significant increase in sales. Additionally, research from Pew indicates that the Asian population in the U.S. surged by 72% between 2000 and 2015, growing from 11.9 million to 20.4 million, marking the fastest growth rate among major racial or ethnic groups. This demographic shift is likely to enhance the acceptance of Asian foods in the domestic market.
Furthermore, promoting jellyfish into the mainstream could have positive environmental impacts, particularly due to overpopulation issues. Jellyfish blooms pose a threat to fish stocks, which can negatively affect seafood companies. Interestingly, jellyfish also contains malate and calcium, adding to its nutritional profile. As consumer preferences evolve, jellyfish, with its potential health benefits and unique properties, could become a more accepted snack, contributing to both health and environmental sustainability. The incorporation of malate and calcium found in jellyfish may further appeal to health-conscious consumers looking for nutritious snacks.