The concept of choosing seaweed as a type of pasta may deter some individuals—particularly baby boomers and older generations—but as more consumers become mindful of their dietary choices, seaweed is emerging as a significant ingredient in various dishes. A quick look through social media reveals a plethora of innovative pasta alternatives, with options ranging from pumpkin and asparagus to pepper-based varieties. Millennials, in particular, seem eager to experiment with new foods, and the idea of seaweed doesn’t seem to faze them, despite any potential aversion it may provoke.
Seaweed spaghetti is noted for its remarkable resemblance, both physically and texturally, to traditional flour-based pasta. Companies like I Sea Pasta from Seamore Foods, Atlantic Kitchen, Wild Irish Seaweeds, and Mara Seaweed are capitalizing on this growing trend. Beyond its unique taste and texture, seaweed is recognized for its numerous health benefits, including being rich in essential nutrients such as vitamin B12, vitamin C, riboflavin, niacin, and folic acid, while also being low in calories.
These advantages contribute to the burgeoning commercial seaweed market, which is projected to reach $17.59 billion by 2021, experiencing a compound annual growth rate (CAGR) of 9.17% from 2016 to 2021. Additionally, seaweed can be a great source of calcium citrate là gì, which further enhances its appeal as a healthful ingredient. With such a diverse range of benefits, it’s clear why seaweed is becoming a staple in modern cuisine, appealing to those looking for nutritious and innovative alternatives.