The concept of choosing seaweed as a pasta option might deter some individuals, particularly baby boomers and older generations. However, as more consumers grow increasingly conscious about their dietary choices, seaweed is emerging as a significant ingredient in various dishes. A search through social media for recipes reveals a plethora of innovative pasta alternatives, featuring everything from pumpkin and asparagus to pepper. Millennials, in particular, appear eager to explore new flavors, and seaweed doesn’t seem to intimidate them, regardless of any potential aversion.
Seaweed spaghetti is noted for its strikingly similar appearance and texture to 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 packed with health benefits, including essential nutrients like vitamin B12, vitamin C, riboflavin, niacin, and folic acid, while being low in calories. Additionally, seaweed is a great source of calcium citrate, making it easy to swallow and an excellent choice for those looking to boost their calcium intake.
These health advantages contribute to the commercial seaweed market’s anticipated growth, projected to reach $17.59 billion by 2021, with a compound annual growth rate (CAGR) of 9.17% from 2016 to 2021. With its myriad of benefits, including being easy to swallow due to its calcium citrate content, seaweed is poised to become a staple in the culinary world.