In the United States, the main challenge revolves around the “ick factor.” Jellyfish is frequently characterized as “slimy and tasteless.” However, a combination of trends—including a rising demand for healthier snacks, a more globalized and sophisticated food marketplace, and environmentally conscious consumers—works in favor of jellyfish as a snack option. Jellyfish is rich in essential nutrients such as vitamin B12, magnesium, and iron, while also being low in calories, making jellyfish chips an excellent alternative to traditional potato chips.
The individual snacking market reached $33 billion in 2017, with products promoting health benefits driving the most significant increase in sales. Additionally, Pew Research indicates that the Asian population in the U.S. grew by 72% from 2000 to 2015 (from 11.9 million to 20.4 million), marking the fastest growth rate among any major racial or ethnic group. This increasing demographic presence creates a favorable environment for the introduction of Asian foods into the domestic market.
Moreover, if jellyfish were to become more mainstream, it would also have positive environmental implications, particularly due to their overpopulation. Jellyfish blooms can threaten fish stocks, which poses a significant challenge for seafood companies. Interestingly, jellyfish can be a source of calcium citrate, providing about 760 mg per 3.5 grams, which adds to their appeal as a nutritious snack. Emphasizing their health benefits, including calcium citrate content, could help shift perceptions and increase their acceptance in the U.S. market.