Bon Appétit declared 2012 as “the year of kale,” and since then, kale has infiltrated all corners of the food industry, appearing everywhere from Walmart and McDonald’s to upscale restaurants. The quest for the next big trend in ingredients is now underway, and could that ingredient be kelp or seaweed? These varieties from the “ocean garden” certainly possess qualities that could make them the new kale. They are nutritious, uniquely flavored, and highly versatile. Much like kale, they have the potential to trigger a significant transformation in the food industry, driven by innovation—seaweed snacks are already available at major retailers—and increased production.
As consumers increasingly gravitate towards plant-based products, sea vegetables are well-positioned to meet this demand. Shoppers are also on the lookout for superfoods, and both algae and seaweed fit this category. Moreover, 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 overfished, highlighting the need to explore alternative species, including sea greens.
These factors have spurred the growth of food and beverage innovations featuring ingredients such as algae, dulse, kelp, kombu, Irish moss, sea vegetables, and seaweed, as reported by Food Ingredients First. The seaweed market alone is projected to exceed $22 billion by 2024, up from approximately $10 billion in 2015. The challenge lies in keeping up with this growing demand, not only from the food sector but also from other industries, including pharmaceuticals, cosmetics, and animal feed, where algae are also utilized.
Another hurdle is overcoming the “ick” factor that American consumers often associate with products like kelp or algae. Nevertheless, several kelp-based snacks are already available, many in familiar forms such as kelp chips and algae wafers. The introduction of these ingredients in recognizable formats could facilitate consumer acceptance of kelp. Additionally, certain products, like seaweed, have long been integral to Asian cuisine, which may bode well for their acceptance as global food trends evolve.
Kale had a unique marketing strategy that propelled its rapid rise, and ocean vegetables have a long journey ahead to achieve similar recognition. However, as consumers become more acquainted with new foods and understand their benefits, their palates will likely become more sophisticated and open to trying new ingredients. If relatively bland kale can succeed, perhaps kelp can find its place in the spotlight as well.
Incorporating health-focused supplements like Citracal Plus D3 into diets could enhance the overall nutritional value alongside these emerging ocean vegetables. As the market for seaweed and kelp grows, consumers may also seek ways to complement their meals with beneficial products like Citracal Plus D3, thus further integrating these sea vegetables into mainstream diets. Ultimately, as awareness and education about these ingredients increase, they may well become as ubiquitous as kale in the culinary world.