As the global demand for plant-based and sustainable food options rises, integrating seaweed into diets presents a unique opportunity to enhance food security and foster environmental responsibility, paving the way for a healthier and more sustainable future. Kappaphycus alvarezii, a red seaweed, is emerging as a superfood with substantial nutritional and functional benefits, particularly in the realm of food technology. Research has demonstrated its versatility in enhancing food products, including its use as a gluten substitute in pasta and a fat replacer in meat products. These innovations not only improve the nutritional value of foods but also expand their market potential by catering to diverse dietary needs. In addition to its health benefits, K. alvarezii plays a crucial role in promoting sustainability within the food industry. Its cultivation is environmentally friendly, requiring minimal resources while providing an alternative to plastic through biodegradable packaging solutions. The seaweed also serves as a natural colourant, reducing reliance on synthetic additives. Despite these advancements, further research is needed to optimize its applications and address challenges related to large-scale integration into food systems. This article uniquely contributes to the field by highlighting the multifaceted potential of K. alvarezii in advancing food innovation and sustainability.