Seaweed is the New Future
- Adela Cheng
- Apr 28
- 2 min read
—This is why seaweed is the next big hit.
We’ve seen trends come and go—kale in smoothies, quinoa in salads, kombucha in glasses. But if you want to know what’s the true rising star poised to reshape food, agriculture, and even the way we fight climate change, look to the ocean floor. Seaweed—yes, the demure, green, slimey macroalgae that is long confined to sushi rolls and nori snacks—is emerging as one of the most versatile, sustainable, and transformative ingredient today. Here is why seaweed is set to be the next big hit.
A Landless Superfood: Seawater + Sunlight
Seaweed grows without fresh water, arable land, or synthetic fertilizers. It thrives in oceans by drawing nutrients directly from seawater. In many parts of Asia, seaweed farms have existed for centuries, fueling seaweed consumption as a key part of Asian diets. In fact, the first versions of MSG were derived from kombu, an edible seaweed that is the cornerstone of many Japanese soups and stocks. Today, global seaweed production is booming, forecasted to grow from $9 billion in 2024 to over $18 billion within the next 10 years.
Unlike many land crops that deplete soil out of its nutrients, seaweed farms actually help clean the water. They absorb excess nutrients from runoff, including nitrogen and phosphorous, which are often used in fertilizers. This helps reduce harmdul algal blooms and dead zones, areas of low-oxygen in large water bodies caused by excessive use of chemical fertilizers. Kelp contributes to the blue carbon cycle, storing up to 30 kg of carbon per square meter each year under the ocean surface.
2. A Nutritional Powerhouse
Seaweed is nature’s natural multivitamin. Not only is it an excellent source of iodine, it also contains calcium, iron, B vitamins, and other trace minerals. It provides an excellent source of vitamin K and fiber, in addition to unique antioxidants like fucoxanthin and phlorotannins. The umami flavor it offers also makes it a great addition to vegans and vegetarians looking to substitute rich flavors from meat, let alone it already provides plant-based protein and essential amino acids. Since it contains so many micronutrients, seaweed is an affordable, nutrient-dense option for groups grappling with vitamin deficiencies. Next time you buy multivitamins, consider buying seaweed instead!
3. Sustainable chemistry
Seaweed provides key building blocks in food manufacturing. Its polysaccharides serve as natural thickeners, emulsifiers, and binders in food, textile, paints, and cosmetics. Seaweed bioplastic are fully biodegradable and are a viable alternative to traditional petroleum-based plastics, reducing plastic pollution. Feeding red seaweed to cow has also been shown to reduce methane emissions by up to 80%—potentially transforming livestock farming’s climate footprint.
At the end:
Seaweed is more than an ingredient, it’s a key piece to the climate puzzle, a powerful supplier of nutrients, and a versatile solution to culinary topics today.
So the next time you see a nori sheet in your california roll, remember: you’re not just tasting the ocean—you’re tasting tomorrow.
Seaweed is the new future. It’s time we all got on board.
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