The concept of choosing seaweed as a pasta alternative may deter some individuals—particularly baby boomers and older generations. However, as more consumers grow increasingly conscious of their dietary choices, seaweed is emerging as a key ingredient in culinary creations. A glance through social media reveals a plethora of innovative pasta options, featuring everything from pumpkin and asparagus to pepper varieties. Millennials, in particular, seem eager to try new things, and the idea of seaweed doesn’t appear to intimidate them, despite any potential aversion it may provoke.
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 trend. Known for its numerous health benefits, seaweed is packed with essential nutrients, including vitamin B12, vitamin C, riboflavin, niacin, and folic acid, all while being low in calories.
Furthermore, seaweed’s nutritional profile makes it a popular choice among health-conscious consumers, contributing to the growing market for commercial seaweed, which is projected to reach $17.59 billion by 2021, with a CAGR of 9.17% from 2016 to 2021. For those interested in boosting their nutrient intake, incorporating ferrous calcium citrate tablets alongside seaweed-rich dishes could provide additional health advantages. The combination of these elements showcases how seaweed is becoming a staple in modern diets, appealing to a wide range of consumers looking for healthier options.