Sea Monster is a wholesome, crunchy snack that combines seaweed with sorghum for a first-of-its-kind puffed seaweed snack.
John Lee and Jiae Kim, the experts behind the brand, spend years pouring their creative and storytelling genius into brands like Nike, Levi’s, Uniqlo and KIND. Now, the serial entrepreneurs are ready to bring their own CPG brand to life with vibrant characters and regeneratively grown ingredients. The seaweed snacks were inspired by kids craving salty and sugary treats as an after-school snack, and Sea Monsters satisfies as a nutritious and great-tasting alternative.
With the support of (included) ACCESS—a retail growth accelerator that prepares BIPOC food and beverage founders for trade shows—Sea Monsters will have a presence at Natural Products Expo West.
Supergrain Seaweed Puffs
Sea Monsters Introduces Seaweed Snacks to American Kids
Trend Themes
1. Regenerative Agriculture - There is an opportunity for disruptive innovation in the agriculture industry through the use and promotion of regenerative growing techniques, as seen in Sea Monsters' focus on regenerative farming for their ingredients.
2. Plant-based Snacks - Plant-based snacks continue to grow in popularity, and Sea Monster's seaweed puffs present an opportunity for businesses to explore unique plant-based snack options.
3. Healthy Kids Snacks - The rise in healthy snack options for kids presents an opportunity for businesses to create nutritious yet delicious snacks, as seen in Sea Monsters' seaweed puffs.
Industry Implications
1. CPG Industry - With Sea Monsters' success in the CPG industry, there is an opportunity to explore unique and innovative snack options that cater to modern consumer preferences and habits.
2. Regenerative Agriculture Industry - The promotion and utilization of regenerative agriculture practices within the industry can lead to more healthful and sustainable food products, similar to that of Sea Monsters' ingredients.
3. Plant-based Snack Industry - In light of the growing popularity of plant-based snacks, there exists an opportunity to experiment with various plant-based ingredients and flavors to create new products in the food industry.