Kelp, algae, dulse and wakame appear in a widening assortment of food and beverage products, adding a nutritious twist and umami taste to snacks and meal components. The number of global snack launches with sea vegetables increased by a compound annual growth rate of 19% from 2012 to 2017, according to Innova Market Insights.
“This is not just in Asia, where ocean ingredients are a bit more part of the culture, but it’s really all over the world, in Europe, Africa, North America, Latin America,” Ms. Moreno Torres said.
Seafood serves as a stand-in for meat in traditional beef or pork dishes, and sea salt in food and beverage products has increased 106% between 2013 and 2017.
“Everything that has to do with marine ingredients is gaining a lot of terrain,” Ms. Moreno Torres said.