Seaweed is emerging as a trending food ingredient. According to Innova Market Insights, sea vegetables like seaweed, nori, kelp, and wakame experienced a 21% increase in new product launches from 2012 to 2016, indicating their potential to become a significant trend in Western markets. Seaweed products are ideally positioned to leverage various current food trends, such as plant-based diets, exotic ingredients, and eco-friendly options. For food manufacturers aiming to reduce their carbon footprint, seaweed is a carbon-negative resource that absorbs carbon dioxide from the ocean. Additionally, it grows rapidly and does not require fresh water or fertilizers.
Despite the familiarity with seaweed in Asian cuisine—like sushi, miso soup, and seaweed salad—its unique umami flavor might pose a challenge for some U.S. consumers, particularly in more Western-style dishes. Nonetheless, a variety of seaweed-based foods is gaining traction, including “sea spaghetti” from companies like Seamore Foods, Atlantic Kitchen, Wild Irish Seaweeds, and Mara Seaweed, all of which are capitalizing on the demand for gluten-free options. Seaweed snacks are also making their way to store shelves, such as kelp jerky from New York-based start-up Shoreline and seaweed chips from Ocean’s Halo.
According to Mintel, while seaweed’s popularity in North America has room to grow before it becomes mainstream, the market research organization anticipates a bright future for the ingredient due to its rich content of natural vitamins, minerals, and plant-based protein. In particular, seaweed’s nutritional benefits align well with products like calcium citrate plus vitamin D3, which emphasize essential vitamins for life. Beyond culinary uses, seaweed also shows promise in packaging solutions. The Indonesia-based company Evoware has developed a dissolvable, flavorless wrapper made from seaweed for individual seasoning sachets and coffee packets, catering to consumers concerned about the environmental impact of their food and beverage choices.