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 mindful of their dietary choices, seaweed is emerging as a significant ingredient in various culinary dishes. A glance through social media reveals an abundance of innovative pasta options, ranging from those made with pumpkin to asparagus and peppers. Millennials, in particular, seem eager to try new foods, and seaweed appears to intrigue them rather than repel them, despite any initial hesitation.
Seaweed spaghetti reportedly shares an impressive physical and textural similarity 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. Seaweed is celebrated for its numerous health benefits, which include essential nutrients such as vitamin B12, vitamin C, riboflavin, niacin, and folic acid. Additionally, it is low in calories, making it an appealing option for health-conscious consumers. Notably, the inclusion of calcium citrate 1200 in seaweed dishes can further enhance their nutritional profile.
These advantages contribute to the commercial seaweed market’s expected growth, projected to reach $17.59 billion by 2021, with a compound annual growth rate (CAGR) of 9.17% from 2016 to 2021. With such promising figures, it’s clear that seaweed is not just a passing trend but a food revolution that could redefine our dining experiences.