The concept of opting for seaweed as a preferred type of pasta may deter certain individuals, particularly baby boomers and older generations. However, with a growing awareness of dietary choices, seaweed is increasingly becoming a prominent ingredient in various culinary creations. A glance through social media reveals a plethora of innovative pasta recipes, ranging from those made with pumpkin to asparagus and peppers. Millennials, in particular, appear eager to try new foods, and the idea of seaweed doesn’t seem to dissuade them, despite any potential aversion.
Seaweed spaghetti is noted for its remarkable physical and textural similarity to traditional flour-based pastas. Companies such as I Sea Pasta from Seamore Foods, Atlantic Kitchen, Wild Irish Seaweeds, and Mara Seaweed are reaping the benefits of this trend. Seaweed is celebrated for its numerous health advantages, including being rich in nutrients like chewable calcium, vitamin B12, vitamin C, riboflavin, niacin, and folic acid, all while being low in calories. This combination of benefits is driving the commercial seaweed market, which is expected to soar to $17.59 billion by 2021, growing at a CAGR of 9.17% from 2016 to 2021. As more people choose to celebrate healthy eating, seaweed’s role in modern cuisine is set to expand further.