潜水简介:
海vegetables, such as kelp, seaweed and spirulina, are trending in the restaurant industry and offering opportunities in other product applications, such as snack lines, as well,according to Food Ingredients First.
Innova Market Insights对2018年的趋势预测强调了“海洋花园”是一个关键趋势，促进了新产品开发的创新。Innova报告说，这些产品以这些产品为特色的食品和饮料推出增长了21％。
Even chefs are bullish on the emergence of sea greens. Harvard food expert and chef Barton Seaver said在接受缅因州公共广播的采访中那个“海带是新的羽衣甘蓝”，并补充说，它将在未来十年中到来。
潜水见解：
BonAppétitnamed 2012 “the year of kale.”羽衣甘蓝can now be found everywhere, from Walmart and McDonald’s to fine dining establishments. Now, the search is on for the next big, trendy ingredient.
Could that just be kelp or seaweed? These “ocean garden” varieties certainly have the attributes to be the new kale. They’re nutritious, uniquely flavored and versatile.
而且，像羽衣甘蓝一样，他们有可能通过创新（每家主要零售商都可以使用海藻小吃）和生产来促进食品行业的变化。
海vegetables are well positioned as consumersincreasingly try plant-based products。购物者也在追逐超级食品，藻类和海藻都属于这一类别。消费者在食物方面也更加意识到环境管理。根据欧盟的一份报告，世界上约90％的鱼类股票严重耗尽。它建议查看我们如何收获其他物种，包括海蔬菜。
These realities have incited growth in food and beverage launches featuring products such as algae,dulse, kelp, kombu, Irish moss, sea vegetable and seaweed,according to Food Ingredients First。例如，海藻市场是expected to reach more than $22 billion by 2024, from about $10 billion in 2015.
The challenge will be to keep pace with the demand, not only from the food space but other industries, too.在药品，化妆品和动物饲料中也发现了藻类。
Another potential challenge is getting American consumers past the “ick” factor when it comes to products like kelp or algae. Still, there are already a number of kelp-based snack products on the market, many of which come in familiar forms, such as kelp chips and algae wafers. The fact that the ingredient is hitting the market in recognizable applications could speed up consumer acceptance of kelp.
In addition, some of these products, such as seaweed, have long been a staple in Asian cuisine, which bodes well for them as food becomes more globalized.
羽衣甘蓝有一些不寻常的营销Moxiebehind its swift emergence, and ocean vegetables have a long way to go before they reach that kind of ubiquity. But as consumers are increasingly exposed to new foods and educated about their benefits, their tastes will become more sophisticated and receptive. If the comparatively flavorless kale can make it, maybe kelp can, too.
