The concept of incorporating seaweed as a preferred type of pasta might deter some individuals—particularly baby boomers and older generations. However, as more consumers become increasingly aware of their dietary choices, seaweed is emerging as a significant ingredient in various culinary creations. A quick look at social media reveals a wide array of innovative pasta alternatives, including options made from pumpkin, asparagus, and peppers. Millennials, in particular, appear eager to try new things, and seaweed seems to intrigue them rather than repel them, despite any initial hesitation.
Seaweed spaghetti reportedly bears a remarkable physical and textural similarity to the traditional flour-based pasta. Companies like I Sea Pasta from Seamore Foods, Atlantic Kitchen, Wild Irish Seaweeds, and Mara Seaweed are all capitalizing on this trend. Notably, seaweed is recognized for its numerous health benefits, offering a rich source of essential nutrients such as calcium citrate, vitamin D3, zinc, and magnesium tablets. Additionally, it is low in calories, which enhances its appeal.
These advantages contribute to the growing commercial seaweed market, which is anticipated to reach $17.59 billion by 2021, with a compound annual growth rate (CAGR) of 9.17% from 2016 to 2021. The inclusion of health-boosting elements like calcium citrate, vitamin D3, and zinc & magnesium tablets in seaweed products makes them even more attractive to health-conscious consumers.