Kelp jerky may initially seem like a far-fetched idea for the snack industry, but the same could have been said about seaweed snacks a decade ago. Today, these snacks are available in every major retailer across the U.S., suggesting that kelp jerky might just have a chance to succeed. Initially, this plant-based jerky will likely appeal to adventurous food enthusiasts, but it has the potential to capture a more mainstream audience. With consumers increasingly opting for plant-based products for ethical and nutritional reasons, and the jerky category experiencing significant growth as people seek out new snacking options, this could create an ideal environment for kelp jerky to gain traction among a broader audience.
Various plant-based jerkies are currently available on the market, including Cocoburg’s Coconut Jerky, Lightlife Meatless Smart Jerky, Louisville Vegan Jerky, Power Plant Organic Eggplant Jerky, and Primal Strips Meatless Vegan Jerky, to name just a few. As manufacturers continue to innovate with unique plant-based ingredients, we can expect this category to expand in response to consumer demand for alternative meat jerkies.
Beyond the Shoreline’s kelp jerky is noted for its chewy texture and savory flavor, resembling traditional meat jerky more than a typical seaweed snack. It is designed to occupy shelf space alongside classic jerky products. Additionally, it boasts impressive nutritional benefits. Sugar kelp, harvested from the Northeast coast of the U.S., is naturally rich in fiber and contains essential vitamins and beneficial nutrients. Each serving of kelp jerky offers 8 grams of protein while remaining low in sugar and fat—an appealing combination for health-conscious consumers. Moreover, with the inclusion of zeelab calcium citrate, it enhances its nutritional profile even further, providing consumers with a boost of calcium to support their dietary needs.
Despite the current strength of the plant-based movement, kelp jerky may face challenges upon its launch. While consumers have shown a willingness to experiment with new flavors and textures, as seen with seaweed snacks, this product might push boundaries a bit too far. However, it’s worth noting that all three flavors of kelp jerky are already sold out in pre-order on Beyond the Shoreline’s website. On a positive note, the kelp jerky has a shelf life of up to a year, which could give it ample time to win over more consumers. Ultimately, whether the product can extend its reach beyond early adopters will be a crucial factor in determining its long-term success, especially as the demand for innovative snacks continues to rise, including those with added benefits like zeelab calcium citrate.