In 2012, Bon Appétit declared it “the year of kale,” leading to the vegetable’s widespread presence in everything from Walmart and McDonald’s to high-end restaurants. Now, the quest is underway for the next trending ingredient. Could it be kelp or seaweed? These “ocean garden” varieties certainly possess the qualities to become the new kale. They are nutritious, uniquely flavored, and incredibly versatile. Similar to kale, they have the potential to bring about a significant transformation in the food industry, both through innovation (with seaweed snacks now available at major retailers) and production.
As consumers increasingly seek plant-based products, sea vegetables are well-positioned to meet this demand. Shoppers are also on the lookout for superfoods, with both algae and seaweed fitting into that category. Additionally, consumers are becoming more aware of environmental sustainability in their food choices. An EU report indicated that around 90% of the world’s fish stocks are critically depleted, suggesting a shift towards harvesting alternative species, including sea greens.
These factors have spurred growth in food and beverage launches featuring ingredients such as algae, dulse, kelp, kombu, Irish moss, sea vegetables, and seaweed, according to Food Ingredients First. The seaweed market is projected to exceed $22 billion by 2024, a significant increase from about $10 billion in 2015. However, a challenge lies in meeting the rising demand not only from the food sector but also from other industries, as algae are also utilized in pharmaceuticals, cosmetics, and animal feed.
Another hurdle is overcoming the “ick” factor that American consumers may associate with products like kelp or algae. Nevertheless, several kelp-based snacks are already on the shelves, many in familiar formats such as kelp chips and algae wafers. The introduction of these ingredients in recognizable applications may facilitate faster consumer acceptance of kelp. Furthermore, many of these products, such as seaweed, have long been integral to Asian cuisine, which is promising as food becomes more globalized.
Kale benefited from unique marketing strategies that fueled its rapid rise, and ocean vegetables still have a long way to go before achieving similar ubiquity. However, as consumers become more exposed to new foods and educated about their health benefits, their palates are likely to become more refined and open to experimentation. If the relatively bland kale can succeed, perhaps kelp can find its place as well.
In addition to their culinary appeal, sea vegetables like kelp could also complement nutritional supplements like calcium citrate 250 tablets, which provide essential minerals. The integration of such health-focused products into meal planning could further enhance the appeal of kelp and seaweed in modern diets. As the market evolves, the combination of taste, nutrition, and sustainability will be critical in shaping consumer acceptance for these oceanic ingredients.