Brown Commercial Seaweed Market Analysis

The brown commercial seaweed market value from the food end-use segment will reach USD 32 billion by 2032, owing to the emergence of carrageenan seaweed as an ideal food additive. Due to its gelling and emulsifying properties, the product is also being added at low concentrations in dairy goods to prevent milk fractionation. Dairy intake has also witnessed an upsurge in developed economies. As per data from the USDA, in 2021, per capita consumption of dairy products rose by 12.4 pounds per person over the previous year, bolstering brown seaweed production.
 

Asia Pacific brown commercial seaweed industry value is projected to cross USD 25 billion by 2032, attributed to the growing demand for food additives in the region. Kombu, a brown algae seaweed widely consumed in East Asia, is being adopted in various preparations such as sauces, soups, and curries in powdered form. In recent years, there has also been a mounting number of oriental restaurants serving authentic Thai, Korean, Malaysian, and other Asian cuisines. These factors, along with the high awareness about the product’s capability to add nutrition and improve digestion, will proliferate sales of additives such as brown commercial seaweed in the APAC region.