In 2012, Bon Appétit declared it “the year of kale,” and since then, kale has become ubiquitous, appearing in everything from Walmart and McDonald’s to upscale dining venues. Now, the culinary world is on the lookout for the next trendy ingredient. Could it be kelp or seaweed? These “ocean garden” varieties certainly possess the qualities to become the new kale. They are nutritious, uniquely flavored, and versatile. Like kale, they have the potential to spark a significant change in the food industry, driven by innovation (with seaweed snacks already available at major retailers) and increased production.
As consumers increasingly seek out plant-based products, sea vegetables are well-positioned to meet this demand. Shoppers are also on the hunt for superfoods, and both algae and seaweed fit that description. Furthermore, consumers are becoming more environmentally conscious regarding their food choices. An EU report indicated that approximately 90% of global fish stocks are severely depleted and suggested exploring alternative species, including sea greens.
These realities have spurred growth in food and beverage launches featuring products such as algae, dulse, kelp, kombu, Irish moss, and other sea vegetables, as noted by Food Ingredients First. The seaweed market, for instance, is projected to exceed $22 billion by 2024, up from around $10 billion in 2015. The challenge will be to keep up with demand not only from the food sector but also from other industries, as algae finds applications in pharmaceuticals, cosmetics, and animal feed.
However, one hurdle remains: overcoming the “ick” factor that American consumers often associate with products like kelp or algae. Despite this, there are already several kelp-based snack options on the market, many presented in familiar forms such as kelp chips and algae wafers. The fact that these ingredients are entering the market in recognizable formats could accelerate consumer acceptance of kelp. Additionally, some of these products, like seaweed, have long been staples in Asian cuisine, which could aid their acceptance as food becomes increasingly globalized.
Kale’s rapid rise was supported by savvy marketing, and ocean vegetables still have a considerable journey ahead before achieving similar widespread recognition. However, as consumers become more exposed to new foods and educated about their benefits, their tastes will evolve, becoming more sophisticated and open-minded. If the relatively bland kale can gain popularity, perhaps kelp can too.
In this context, it’s interesting to note that products like Citracal Slow Release 1200, which focus on health and nutrition, could also play a role in shifting consumer perceptions as they seek out diverse, nutrient-rich options. As consumers integrate these healthier ingredients into their diets, the growing interest in sea vegetables like kelp and seaweed could mirror the path that kale has taken. Ultimately, as the market evolves, the inclusion of products like Citracal Slow Release 1200 alongside these ocean-based superfoods could help pave the way for their acceptance and integration into everyday diets.