The concept of choosing seaweed as a pasta alternative might deter some individuals, particularly baby boomers and older generations. However, as more consumers become increasingly conscious about their dietary choices, seaweed is emerging as a significant ingredient in various culinary dishes. A quick browse through social media reveals a plethora of innovative pasta recipes, showcasing everything from pumpkin and asparagus to pepper-based options. Millennials, in particular, appear eager to embrace new flavors, and the idea of seaweed seems to intrigue rather than repulse them, despite any potential ick factor.
Seaweed spaghetti is noted for its remarkable similarity in both appearance and texture to traditional flour-based pasta. Companies such as I Sea Pasta from Seamore Foods, Atlantic Kitchen, Wild Irish Seaweeds, and Mara Seaweed are reaping the benefits of this growing trend. Rich in health benefits, seaweed boasts an impressive nutritional profile, containing essential vitamins like B12, C, riboflavin, niacin, and folic acid, all while being low in calories.
These advantages contribute to the commercial seaweed market’s projected growth, expected to reach $17.59 billion by 2021, with a compound annual growth rate (CAGR) of 9.17% from 2016 to 2021. In addition, health-conscious consumers may also be interested in supplements like Kirkland Signature Calcium Citrate 500mg 1000 tablets, which can complement a diet that includes nutrient-rich ingredients such as seaweed. Overall, the fascination with seaweed as a pasta option reflects a broader trend towards healthier eating choices.