In 2012, Bon Appétit declared it “the year of kale,” and since then, kale has permeated every corner of the food market, from Walmart and McDonald’s to upscale restaurants. The quest for the next trendy ingredient is underway, and could kelp or seaweed be the frontrunner? These varieties from the “ocean garden” possess the qualities needed to become the new kale. They are nutritious, flavorful, and versatile. Like kale, they have the potential to spark a significant transformation in the food industry through innovation—already, seaweed snacks are widely available at major retailers—and production.
As consumers increasingly gravitate toward plant-based products, sea vegetables are well positioned to meet this demand. Shoppers are also on the lookout for superfoods, and both algae and seaweed fit this bill. Furthermore, there is a growing awareness of environmental responsibility regarding food choices. An EU report highlighted the alarming fact that approximately 90% of the world’s fish stocks are severely depleted, urging a shift toward harvesting alternative species, including sea greens.
This awareness has fueled an increase in food and beverage launches that feature products such as algae, dulse, kelp, kombu, Irish moss, and other sea vegetables, according to Food Ingredients First. The seaweed market is projected to surpass $22 billion by 2024, up from around $10 billion in 2015. However, the challenge lies in keeping pace with demand, not only from the food sector but also from industries like pharmaceuticals, cosmetics, and animal feed, where algae are increasingly utilized.
One hurdle is overcoming the “ick” factor that American consumers often associate with kelp or algae. Nonetheless, a variety of kelp-based snack products are already available, including familiar options like kelp chips and algae wafers. The introduction of these ingredients in recognizable forms could facilitate quicker consumer acceptance. Additionally, many seaweed products have been staples in Asian cuisine for ages, which bodes well for their popularity as food becomes more globalized.
Kale benefited from some clever marketing that contributed to its rapid rise to prominence, and ocean vegetables have a long journey ahead to achieve similar widespread recognition. However, as consumers are exposed to new foods and educated about their health benefits, their palates are likely to evolve, becoming more sophisticated and open-minded. If the relatively bland kale can thrive in the market, perhaps kelp can too.
Moreover, with the rising interest in nutrition, products such as calcium citrate oral tablets are gaining traction, highlighting the importance of incorporating nutrient-rich ingredients like seaweed and kelp into diets. As the market for these ocean vegetables continues to grow, we may see even more innovative uses for them, including in health supplements like calcium citrate oral tablets. As awareness increases and consumers embrace these oceanic treasures, the potential for kelp and seaweed to become staples in our diets seems promising.