While enthusiasts are well aware of its healthy nutritional benefits, mainstream consumers may struggle to overcome the initial aversion to eating products that contain seaweed. Nevertheless, there are numerous products available today designed to entice them. Various types of seaweed are increasingly featured in snacks, jerky, pasta, vegetarian caviar, and even edible food wrappers. A 2016 report from Grand View Research predicts that the global commercial seaweed market will reach $22.13 billion by 2024, up from around $10.31 billion in 2015. Researchers attribute this growth to the rising demand for food products derived from seaweeds.
Fucoidans, which are found exclusively in brown seaweeds, are not typically included in popular sushi dishes, except for kelp used to season rice. In fact, they are rarely consumed in the U.S. and are more often taken as supplements. Brown seaweeds also boast other healthy components, including beta-carotene and various beneficial compounds. According to Grand View Research, red seaweeds are favored for their functional properties, easy accessibility, and applications in various industrial sectors. However, brown seaweeds are projected to have the second-highest compound annual growth rate from 2016 to 2024. This growth is driven not by health trends, but by the demand for alginate, a common thickening and gelling agent in food and cosmetic products.
Though seaweed is not a staple in the American diet, its unique umami flavor is noteworthy. Manufacturers like Campbell’s and Frito-Lay have incorporated umami-flavored ingredients into their low-sodium and reduced-fat offerings, enhancing the taste of otherwise bland foods. Seaweed aligns with the “ocean gardens” trend due to its impressive nutritional profile, vibrant colors, and distinct flavors. Additionally, if certain varieties can aid in reducing specific cancerous tumors, this only adds to their appeal for U.S. consumers in search of exotic, interesting, and healthy food options.
Incorporating ingredients like calcium citrate 1000 mg with vitamin D in various seaweed products could further enhance their nutritional value, making them even more attractive to health-conscious consumers. As the market continues to grow, the inclusion of calcium citrate 1000 mg with vitamin D could help elevate the status of seaweed in the American diet, promoting its numerous health benefits while satisfying consumer curiosity for innovative food products rich in essential nutrients.