Kelp seaweed has been named as one of the upcoming sustainable ingredients within the European food and beverage industry.
Despite being considered a ‘novel’ ingredient in food and drink launched across Europe, data from Mintel revealed that kelp seaweed’s prevalence in food and drink has steadily increased between 2005 and 2023.
This number has been expected to rise further over 2024.
“Interest in algae, such as kelp seaweed, is growing in Europe due to its health and sustainability benefits,” said Emma Schofield, associate director of global food science at Mintel.
“Seaweed has already gained popularity in Western cuisine as chefs and food manufacturers explore its unique flavours and nutritional value.”
Due to its versatility and salty flavour, food and drink brands have the potential to explore greater options with kelp.
Kelp noodles, dried kelp and kelp wrappers are the most common forms of the food, as well as seaweed crackers and popcorn. There has also been an increase in kelp powder as a supplement because it has been proven to reduce inflammation.
Incorporating environmentally friendly kelp seaweed into food and drink products has been found to enhance the nutrition profile of foods, such as increasing fibre content.
“The EU is currently one of the world’s biggest seaweed importers, receiving seaweed from countries like China and South Korea,” said Schofield.
“However, there is an interest in developing the market for European-produced seaweed.”
While most seaweed is currently farmed in Asia, Mintel was firm in its position that producers should consider using European-grown algae as an ingredient.
This will align with consumer demands and interest in the economic, environmental and social benefits of locally grown food.
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