In 2012, Bon Appétit declared it “the year of kale,” and since then, kale has become ubiquitous, found in everything from Walmart and McDonald’s to upscale dining venues. The culinary world is now on the hunt for the next trendy ingredient, and could that be kelp or seaweed? These varieties of “ocean garden” certainly possess the qualities to take the crown from kale. They are nutritious, uniquely flavored, and incredibly versatile. Much like kale, they have the potential to drive significant changes in the food industry through innovation—seaweed snacks are already widely available at major retailers—and sustainable production.
As more consumers gravitate towards plant-based products, sea vegetables are well-positioned to capture their attention. Shoppers are also on the lookout for superfoods, which include both algae and seaweed. Furthermore, there is a growing awareness of environmental responsibility in food choices. An EU report revealed that approximately 90% of global fish stocks are severely depleted, prompting the need to explore alternative harvests, such as sea greens.
This shift in consumer behavior has led to a surge in food and beverage launches featuring ingredients like algae, dulse, kelp, kombu, Irish moss, and other sea vegetables. According to Food Ingredients First, the seaweed market is projected to exceed $22 billion by 2024, up from around $10 billion in 2015. However, a significant challenge lies in meeting the rising demand, not only within the food sector but also across various industries, including pharmaceuticals, cosmetics, and animal feed, where algae are also utilized.
Another hurdle is overcoming American consumers’ initial aversion to products like kelp or algae. Nevertheless, there is already a variety of kelp-based snack products on the market, many presented in familiar forms such as kelp chips and algae wafers. The fact that these ingredients are appearing in recognizable formats could expedite consumer acceptance. Moreover, seaweed has long been a staple in Asian cuisine, which may facilitate its integration into a more globalized food culture.
Kale benefited from unique marketing strategies that contributed to its rapid rise, and ocean vegetables have a long journey ahead to achieve similar levels of popularity. However, as consumers are increasingly exposed to new foods and informed about their benefits, their palates are likely to become more sophisticated and open-minded. If the relatively bland kale can thrive, perhaps kelp can make its mark as well.
In addition, the growing interest in health supplements, such as CVS Citracal, can further encourage the acceptance of sea vegetables. As consumers seek out nutritious options, integrating kelp and algae into their diets could align perfectly with the rise of products like CVS Citracal, which emphasizes the importance of dietary supplements in a balanced lifestyle. As the market for these oceanic ingredients expands, it’s clear that the future of food could very well include more kelp and seaweed, making them the next big thing.