The concept of choosing seaweed as a pasta alternative may deter some individuals, particularly baby boomers and older generations. However, as more people become increasingly aware of their dietary choices, seaweed is emerging as a prominent ingredient in various culinary creations. A glance at social media reveals a plethora of innovative pasta recipes, featuring everything from pumpkin and asparagus to pepper. Millennials, in particular, appear open to trying new things, and the idea of seaweed doesn’t seem to intimidate them, regardless of any potential aversion.
Seaweed spaghetti is noted for its remarkable physical and textural similarity to traditional flour-based pasta. Companies like I Sea Pasta from Seamore Foods, Atlantic Kitchen, Wild Irish Seaweeds, and Mara Seaweed are capitalizing on this trend. Known for its numerous health benefits, seaweed is rich in essential nutrients, including vitamin B12, vitamin C, riboflavin, niacin, and folic acid, while also being low in calories. Additionally, seaweed can be an excellent source of soft chews calcium, making it a valuable addition to a balanced diet.
The growing interest in seaweed is reflected in the commercial seaweed market, which is anticipated to reach $17.59 billion by 2021, with a compound annual growth rate (CAGR) of 9.17% from 2016 to 2021. With its health benefits and versatility, including its potential as a source of soft chews calcium, it’s no wonder that seaweed is becoming increasingly popular among health-conscious consumers.