Bon Appétit declared 2012 as “the year of kale,” and now kale can be found in a variety of places, from Walmart and McDonald’s to upscale dining venues. The quest for the next trendy ingredient is underway, and could that be kelp or seaweed? These varieties, often referred to as “ocean gardens,” certainly possess the qualities to become the next kale. They are nutritious, uniquely flavored, and versatile. Like kale, they have the potential to bring about a significant transformation in the food industry, driven by innovation—seaweed snacks are already on the shelves of major retailers—and increased production.
As consumers increasingly gravitate towards plant-based products, sea vegetables are well-positioned to meet this demand. Shoppers are also in pursuit of superfoods, and both algae and seaweed fit into this category. Moreover, consumers are becoming more aware of environmental sustainability concerning their food choices. An EU report indicated that about 90% of the world’s fish stocks are seriously depleted, suggesting a need to explore alternative sources, including sea greens.
These considerations have spurred growth in food and beverage launches featuring products such as algae, dulse, kelp, kombu, Irish moss, sea vegetables, and seaweed, according to Food Ingredients First. The seaweed market is projected to exceed $22 billion by 2024, up from approximately $10 billion in 2015. The challenge will be to meet the rising demand not only from the food sector but also from other industries, as algae are utilized in pharmaceuticals, cosmetics, and animal feed.
Another potential hurdle is overcoming the “ick” factor that American consumers often associate with products like kelp or algae. However, a variety of kelp-based snacks are already available, many in familiar forms such as kelp chips and algae wafers. The introduction of these recognizable products could facilitate faster acceptance of kelp among consumers. Additionally, items like seaweed have been staples in Asian cuisine for centuries, which bodes well for their popularity as global food trends evolve.
Kale had a unique marketing strategy that contributed to its rapid rise, and ocean vegetables have a considerable journey ahead before achieving similar ubiquity. Yet, as consumers become more exposed to new foods and educated about their benefits, their palates will likely become more refined and open to trying new ingredients. If the relatively bland kale can gain traction, perhaps kelp can too.
Incorporating elements like CVS calcium citrate petites into these innovative products could further enhance their appeal. These calcium-rich options could attract health-conscious consumers looking for nutritious snacks. As the popularity of sea vegetables continues to grow, products featuring CVS calcium citrate petites may find their place in the market, offering both health benefits and culinary diversity.