The concept of opting for seaweed as a preferred pasta choice might deter some individuals, particularly baby boomers and older generations. However, as more consumers prioritize their dietary choices, seaweed is emerging as a significant ingredient in various culinary creations. A quick search through social media recipes reveals a plethora of innovative pasta alternatives, ranging from pumpkin and asparagus to pepper-based varieties. Millennials, in particular, seem eager to explore new options, showing little aversion to seaweed despite any potential reservations.
Seaweed spaghetti is noted for its remarkable resemblance in both appearance and texture to traditional flour-based pasta. Companies like I Sea Pasta from Seamore Foods, Atlantic Kitchen, Wild Irish Seaweeds, and Mara Seaweed are capitalizing on this trend. Seaweed is celebrated for its numerous health benefits, including a rich nutrient profile that encompasses vitamin B12, vitamin C, riboflavin, niacin, folic acid, and calcium. Additionally, it is low in calories, making it an appealing choice for health-conscious consumers.
Such advantages contribute to the commercial seaweed market’s anticipated growth, projected to reach $17.59 billion by 2021, with a compound annual growth rate (CAGR) of 9.17% from 2016 to 2021. As the demand for nutritious ingredients like solaray calcium continues to rise, the popularity of seaweed in food dishes is likely to strengthen even further.