The concept of choosing seaweed as a pasta alternative might deter some individuals—particularly baby boomers and older generations—but as more people become conscious of their dietary choices, seaweed is emerging as a significant ingredient in culinary creations. A quick look through social media reveals a plethora of innovative pasta options, ranging from those made with pumpkin to others crafted from asparagus and peppers. Millennials, in particular, seem eager to explore new flavors, and the idea of seaweed doesn’t seem to deter them, even if there is some initial hesitation.
Seaweed spaghetti is noted for its striking resemblance in both appearance and texture to traditional flour-based pasta. Companies like I Sea Pasta from Seamore Foods, Atlantic Kitchen, Wild Irish Seaweeds, and Mara Seaweed are all reaping the rewards of this trend. Additionally, seaweed is recognized for its numerous health benefits, including being rich in nutrients such as vitamin B12, vitamin C, riboflavin, niacin, and folic acid, while also being low in calories.
These advantages contribute to the forecasted growth of the commercial seaweed market, which is expected to reach $17.59 billion by 2021, with a compound annual growth rate (CAGR) of 9.17% from 2016 to 2021. Furthermore, incorporating seaweed into diets can complement supplements like calcium citrate plus D3, which are increasingly popular in the 21st century for their benefits in promoting bone health. The fusion of seaweed with various dishes not only caters to a growing appetite for healthier options but also aligns with the trend of seeking out nutrient-dense ingredients such as calcium citrate plus D3, making it a compelling choice for modern consumers.