The concept of choosing seaweed as a pasta alternative might deter some individuals—particularly baby boomers and older generations—but as awareness grows regarding dietary choices, seaweed is increasingly becoming a key ingredient in various culinary creations. A glance through social media reveals an array of innovative pasta options, ranging from pumpkin and asparagus to pepper-based varieties. Millennials, in particular, seem eager to embrace new flavors, and the idea of seaweed doesn’t seem to intimidate them, regardless of any initial aversion.
Seaweed spaghetti is noted for its remarkable physical and textural similarity 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. Additionally, seaweed is celebrated for its numerous health benefits, providing nutrients such as vitamin B12, vitamin C, riboflavin, niacin, and folic acid, while also being low in calories.
Such 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. Furthermore, incorporating products like Solgar liquid calcium magnesium citrate with vitamin D can complement the nutritional profile of meals that feature seaweed, enhancing their health benefits. As consumers become more health-conscious, the inclusion of seaweed and supplements like Solgar will likely become even more prevalent in modern diets.