In recent years, there has been a significant increase in the utilization of kelp, a type of seaweed, in various food and beverage products throughout the United Kingdom. This development may be unexpected for many, given that kelp has traditionally been associated with Japanese cuisine. However, market research firm Mintel has reported a steady rise in the presence of seaweed in new food and beverage launches since 2005. This trend is attributed to the growing interest in the health and sustainability advantages of algae, particularly kelp, in Europe.
Despite kelp currently representing less than 1% of new product launches in the food, beverage, and supplement sectors, there is a consensus that its popularity is on the upswing. Emma Schofield, associate director of global food science at Mintel, observes that kelp is being reimagined and integrated into various food items, including snacks, bread, and even alcoholic beverages. Furthermore, there is an increasing interest in the use of locally sourced kelp, as it aligns with the escalating consumer demand for sustainable and environmentally friendly products.
The potential for kelp as a versatile ingredient in the food and beverage industry is being recognized by manufacturers and chefs alike. Innovative developments have included seaweed-infused crispy seaweed chips, incorporating kelp in bakery products, and its use as a botanical in gin production. Additionally, kelp is not limited to food items, as it has also been utilized in personal care products, further showcasing its versatility.
The incorporation of kelp into a wider range of products has the potential to enrich the nutritional profile of foods, primarily by increasing their fibre content. However, for kelp to become more mainstream and sustainable in the long term, it is essential for it to transition from being seen as a “novel ingredient.” This would involve making kelp more accessible and familiar to a wider consumer base, appealing to those seeking new and unique flavour combinations in their food and beverage choices.
The use of kelp is not only advantageous for consumers but also for the environment. Producers are encouraged to explore the economic, environmental, and social benefits of locally grown algae ingredients. This aligns with the growing preference for locally sourced and sustainable food products among consumers.
In conclusion, the emergence of kelp as a popular ingredient in the United Kingdom’s food and beverage industry signifies a broader shift towards healthier, sustainable, and innovative food choices. With the potential for kelp to be included in a wider range of food products, its versatility and environmental benefits make it a promising ingredient for the future.