The notion of choosing seaweed as a preferred pasta option might deter some individuals—particularly baby boomers and older consumers. However, with a growing awareness about dietary choices, seaweed is increasingly becoming a valuable ingredient in various dishes. A glance through social media recipes reveals a plethora of innovative pasta alternatives, featuring everything from pumpkin and asparagus to pepper. Millennials, in particular, appear to be more open to trying new foods, and seaweed seems to intrigue them, despite any potential initial hesitation.
Seaweed spaghetti is noted for its remarkable similarity in appearance and texture to the traditional flour-based varieties. Companies such as I Sea Pasta from Seamore Foods, Atlantic Kitchen, Wild Irish Seaweeds, and Mara Seaweed are all reaping the benefits of this trend. In addition to its culinary appeal, seaweed is recognized for its numerous health advantages. It is rich in essential nutrients like vitamin B12, vitamin C, riboflavin, niacin, and folic acid, while also being low in calories. Notably, incorporating seaweed into meals can complement dietary supplements like Citracal calcium citrate, which supports bone health.
These health benefits 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 consumers continue to seek healthier alternatives, the popularity of seaweed as a pasta choice is likely to thrive, encouraging further exploration into its versatility and nutritional value.