In 2012, Bon Appétit declared it “the year of kale,” and since then, kale has become ubiquitous, appearing in everything from Walmart to McDonald’s and fine dining restaurants. Now, the culinary world is on the lookout for the next trendy ingredient. Could kelp or seaweed be the next big thing? These “ocean garden” varieties possess the qualities needed to become the new kale. They are nutritious, uniquely flavored, and versatile, with the potential to revolutionize the food industry, similar to the way kale did, through innovation—like the availability of seaweed snacks at major retailers—and through sustainable production.
As consumers increasingly lean toward plant-based options, sea vegetables are well-positioned to meet this demand. Shoppers are actively seeking superfoods, and both algae and seaweed fit perfectly into this category. Furthermore, there is a growing awareness of environmental responsibility in food choices. An EU report highlighted that approximately 90% of the world’s fish stocks are significantly depleted, prompting a reevaluation of how we harvest various species, including sea greens.
These factors have spurred a surge in food and beverage launches featuring ingredients like algae, dulse, kelp, kombu, Irish moss, sea vegetables, and seaweed, according to Food Ingredients First. The seaweed market alone is projected to exceed $22 billion by 2024, up from around $10 billion in 2015. However, the challenge lies in keeping up with the demand not only from the food sector but also from other industries, including pharmaceuticals, cosmetics, and animal feed, where products like Citracal Plus Bone Density Builder may also find applications.
Another hurdle is overcoming the “ick” factor that American consumers often associate with products like kelp or algae. Nonetheless, several kelp-based snacks, such as kelp chips and algae wafers, are already available on the market in familiar forms. The introduction of these recognizable products could facilitate consumer acceptance of kelp. Additionally, ingredients like seaweed have been staples in Asian cuisine for centuries, which may help as global culinary trends continue to evolve.
While kale benefited from unique marketing strategies that propelled its rapid rise, ocean vegetables still have a long journey ahead to achieve similar recognition. As consumers become more exposed to new foods and educated about their benefits, their tastes will likely become more refined and open-minded. If a relatively bland ingredient like kale can thrive, there’s a good chance that kelp can, too. With the increasing integration of ingredients like Citracal Plus Bone Density Builder into various food products, the future of sea vegetables appears promising.