Kelp could be the next big in-SEA-dient

Kelp seaweed could be one of the next big sustainable ingredients to watch in Europe, according to market intelligence agency Mintel’s research.

Data from Mintel’s Ingredientscape AI (a predictive tool to help food and drink manufacturers understand the ingredients landscape to reveal emerging and winning ingredients within a category and country of interest) reveals that kelp’s prevalence in new food and drink product launches across Europe steadily increased between 2005 and 2023. Accordingly, the company is confident that there will be a growing number of food and drink launches in Europe that include kelp over the coming year.

Emma Schofield, Associate Director, Global Food Science, Mintel, said: “Interest in algae, such as the kelp seaweed, is growing in Europe due to its health and sustainability benefits.

“Seaweed has already gained popularity in western cuisine as chefs and food manufacturers explore its unique flavours and nutritional value. Food and drink brands have the potential to explore greater options with kelp; for example, in the snack category, creating seaweed-infused crispy seaweed chips or mixing seaweed into already popular items such as crackers or popcorn. Manufacturers can make seaweed more approachable for consumers and enhance its adoption by presenting it in familiar formats.

“Incorporating environmentally friendly seaweed into food and drink products can also enhance the nutrition profile of foods, such as by increasing its fibre content.”

Image credit: iStock.com/Alla chesnokova