Seaweed is on the Sterling-Rice Group list of 10 hot dining trends for 2014, and retail sales are hot, too.
At the busy intersection of trends toward foodie culture, sustainability, healthy foods and salty snacks, seaweed isn’t just for sushi anymore. The product, most often Asian-grown versions known as nori and kelp, is seeing new interest in a variety of forms including the familiar sheets, crumbles used as a snack, topping, spices, spreads or flavoring, and even tortilla-style chips. A reputation as a “superfood” with appeal to the health-conscious, and a developing taste ...
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