The concept of choosing seaweed as a pasta alternative may deter some individuals, particularly baby boomers and older consumers. However, as more people grow increasingly aware of their dietary choices, seaweed is emerging as a significant ingredient in various culinary creations. A glance at social media recipes reveals an array of innovative pasta options, ranging from pumpkin-based to asparagus and pepper varieties. Millennials, in particular, seem eager to experiment with new foods, and they appear undeterred by any initial hesitations about seaweed.
Seaweed spaghetti is noted for its strikingly similar 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 reaping the rewards of this growing trend. Seaweed is celebrated for its numerous health benefits, including essential nutrients like vitamin B12, vitamin C, riboflavin, niacin, and folic acid, while also being low in calories. These advantages contribute to the commercial seaweed market’s projected growth, anticipated to reach $17.59 billion by 2021, with a compound annual growth rate (CAGR) of 9.17% from 2016 to 2021.
Additionally, incorporating ingredients like calcium citrate, which is known for its health benefits, can enhance the nutritional profile of seaweed dishes. As consumers continue to seek healthier, alternative options, the combination of seaweed and supplements like calcium citrate may become even more popular. In the evolving food landscape, the embrace of seaweed as a pasta choice reflects a broader shift towards nutritious, innovative ingredients that cater to health-conscious eaters.