Seaweed has been a crucial component of the human diet for centuries, both in raw form and through various forms of processing. Today, seaweed-derived alginates, agar, carrageenan, and other ingredients are playing an increasingly important role in meeting consumers’ appetites for sustainable, healthful foods. As the list of products made from seaweed derivatives grows, so will cultivation and production, without negatively impacting seaweed’s reputation as a sustainable ingredient.
Why Seaweed Derivatives Are So Popular
Food and beverage manufacturers are turning to seaweed to reformulate existing product offerings or create organic line extensions across bakery, dairy, and myriad other categories. However, seaweed’s usefulness as a food ingredient dates back centuries, notably in China, Japan, and Korea. These and other nations have robust seaweed cultivation capacity today, with an estimated industrial value exceeding $6 billion annually. More than 85% of global seaweed production is for human consumption, and that’s expected to rise as plant-based alternatives gain popularity.
The Health Benefits of Seaweed
Raw seaweed is nutrient-dense, which lends credibility to all products derived from it. It is naturally rich in iodine (a mineral that supports thyroid health), calcium, magnesium, and potassium. Seaweed is also a source of dietary fiber, vitamin K, vitamin A, vitamin C, and other vitamins.
Seaweed’s Sustainability Appeal
In addition to providing health benefits, seaweed also has excellent sustainability credentials. 78% of consumers actively seek sustainable products and are willing to pay more for those offerings. Governmental organizations and other entities are investing heavily in sustainable seaweed farming due to its considerable advantages.
Cultivating seaweed doesn’t require any fresh water, fertilizers, or pesticides. Its low-maintenance nature is contrasted by its beneficial impact. The plants absorb carbon from seawater and reduce methane emissions when used in livestock feed. Seaweed is also a viable subsistence and income alternative for many coastal communities suffering from overfishing, especially in Japan and China. Experts are teaching modern seaweed cultivation techniques to help revitalize developing communities and establish an economically viable alternative to unregulated fishing.
Seaweed Food Products on the Rise
Of the growing hydrocolloids market, nearly 40% of the category is dominated by carrageenan, agar, and alginates. These seaweed derivatives are used as thickening agents, emulsifiers, and to aid moisture retention in a plethora of food products. Sales of these three ingredients now exceed $1 billion in value annually, with an impressive impact on real-world employment rates. The employment factor of seaweed-derived ingredients per $1 USD is hundreds of times more valuable than synthetic alternatives.
Read more: What Are Hydrocolloids and Gums in Food?
Seaweed harvesting has enjoyed a meteoric rise over the past 50 years, and the UN stresses the importance of monitoring its environmental and social impact in a much-noted policy brief.
Which Products Actually Contain Seaweed Derivatives?
There are hundreds, potentially thousands, of seaweed derivatives used in commercial food products. You’ll find seaweed-derived ingredients in yogurt, bakery items, salad dressings, sauces, and processed meats. They’re also essential in plant-based meat products, a market segment intimately tied with sustainability and a wholesale shift away from resource-intensive agriculture.
Formulate Your Seaweed-Derived Substitute Today
Tilley Distribution’s technical team supports manufacturers’ in-house formulation to provide ideal solutions for reformulated or new product offerings. For over fifty years, we’ve leveraged international resources to solve our clients’ most pressing challenges and meet changing market realities. Tap into an expansive hydrocolloids catalog and unmatched technical support to improve products and delight customers; contact us to speak with a Tilley representative today.
