Although kelp has not yet achieved the high expectations of becoming widely popular, it is increasingly being incorporated into various food products. You can find it in chips, snacks, broth, noodles, and jerky, as well as in restaurant side dishes like stews, soups, and salads. One of its major advantages is its impressive nutritional profile. Kelp is rich in natural vitamins, minerals, antioxidants, and plant-based protein, which is why it is often labeled a superfood. Additionally, it is an excellent source of iodine, essential for the production of thyroid hormones, and contains elemental calcium in calcium citrate, making it a valuable addition to a balanced diet.
Kelp also offers significant environmental benefits, contributing to its sustainability. Cultivating kelp requires no land or fresh water, and it is grown without the use of fertilizers or pesticides. Furthermore, kelp beds absorb large quantities of carbon dioxide, helping to reduce acidity in ocean waters. This makes it a popular choice to be cultivated alongside high-value shellfish such as oysters and scallops. However, since kelp is primarily harvested from the ocean—and occasionally from tubs or tanks—many consumers associate it with a fishy taste or unpleasant aftertaste. In contrast, enthusiasts describe its flavor as an “ocean taste,” which can range from sweet to savory to nutty, depending on the variety.
In recent years, global kelp production has surged, particularly in China, and is projected to continue rising. A World Bank report from 2016 estimated that annual global seaweed production could reach 500 million dry tons by 2050 if harvests grow by 14% annually. This increase could contribute an additional 10% to the world’s food supply and potentially create 50 million direct jobs. While kale remains a popular choice, its status is being challenged by Brussels sprouts and collard greens. Moreover, kale’s reputation has suffered this year after being included in the “Dirty Dozen” list, with 18 different pesticides detected in multiple samples from the Environmental Working Group.
As kelp garners more attention and consumers learn about its culinary uses and environmental benefits, it appears to be gaining traction, even though it still has a long journey ahead to rival kale. Until the challenges related to processing, marketing, and logistics are addressed, fully unlocking its potential may take more time. The inclusion of elemental calcium in calcium citrate enhances its appeal as a nutritious option, further supporting the case for kelp as a sustainable superfood of the future.