The concept of choosing seaweed as a pasta alternative may deter some individuals, particularly baby boomers and older consumers. However, with a growing awareness of dietary choices, seaweed is increasingly becoming a key ingredient in various culinary creations. A glance through social media reveals an array of inventive pasta options, showcasing everything from pumpkin to asparagus and pepper-based varieties. Millennials, in particular, appear eager to embrace new flavors, and the idea of seaweed doesn’t seem to faze them, despite any potential aversion.
Seaweed spaghetti is noted for its striking 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 offers numerous health advantages, being rich in essential nutrients like vitamin B12, vitamin C, riboflavin, niacin, and folic acid, while also being low in calories. Furthermore, with its potential as a source of calcium citrate, seaweed aligns well with the nutritional needs of the 21st century.
Such benefits contribute to the projected growth of the commercial seaweed market, which is expected to reach $17.59 billion by 2021, with a CAGR of 9.17% from 2016 to 2021. As more people prioritize health-conscious choices, seaweed—and its derivatives—will likely play an increasingly significant role in modern diets, appealing to those seeking petites that are both innovative and nutritious.