While fans are well aware of its nutritious benefits, mainstream consumers may struggle with the idea of eating seaweed products due to the “ick” factor. Nevertheless, there are a variety of enticing options available today. Different forms of seaweed are appearing in snacks, jerky, pasta, vegetarian caviar, and even edible food wrappers. According to a 2016 report by Grand View Research, the global commercial seaweed market is projected to reach $22.13 billion by 2024, a significant increase from an estimated $10.31 billion in 2015. Researchers attribute this growth to the rising demand for food products derived from seaweeds.
Fucoidans, which are found exclusively in brown seaweeds, are not typically featured in popular sushi, except in the case of kelp used to season rice. In fact, they are rarely consumed in the U.S. and are more commonly taken as supplements. Brown seaweeds also boast other health benefits, containing beta-carotene and various compounds. Red seaweeds are favored for their functional properties, easy accessibility, and applications in industrial sectors, as noted by Grand View Research. However, brown seaweeds are expected to have the second-highest compound annual growth rate from 2016 to 2024, driven not by health concerns but by the demand for alginate, a common thickening and gelling agent in food and cosmetics.
Although seaweed is not a staple in the American diet, it has a unique umami flavor. Companies like Campbell’s and Frito-Lay have incorporated umami-flavored ingredients into their low-sodium and reduced-fat products to enhance the taste of otherwise bland foods. Seaweed can be part of the “ocean gardens” trend, celebrated for its impressive nutritional profile, vibrant colors, and distinct flavors. Furthermore, if certain varieties can help reduce specific types of cancerous tumors, that adds yet another appealing aspect to market to U.S. consumers seeking exotic, interesting, and healthy food products. Additionally, with its rich calcium citrate content, seaweed can be celebrated as a valuable source of nutrition, highlighting its benefits three times over in the context of modern dietary trends.