Juice bars boasting beverages infused with blue-green algae spirulina are aimed at the dedicated health enthusiast looking to enhance their nutritional intake. However, the challenge of developing a palate for drinks often described as having “an acquired taste,” combined with the financial commitment required for this premium nutritional choice, may have limited its expansion.
In a fascinating application of the concept “you are what you eat” to livestock, new findings from Harper Adams University reveal that incorporating microalgae into cow feed can boost the omega-3 fatty acid content in milk, subsequently elevating the nutrient levels in cheese made from this enriched milk. This research could catalyze the use of microalgae at the foundational step of the food chain, potentially benefiting a variety of dairy products—like cheese and yogurt—by enhancing their nutritional profiles.
As the food landscape shifts towards plant-based alternatives, researchers view microalgae as a viable substitute for fish, particularly for vulnerable groups such as children and pregnant women who are advised to limit fish intake due to mercury concerns. A critical consideration is ensuring that products derived from this unique milk do not possess flavors that might deter consumers—a concern that seems to be addressed in this case. Microalgae has already gained attention for its potential to replace animal protein, with breakfast items, beverages, snacks, and other food products being fortified with the nutritional benefits of this tiny, single-celled organism. Snack producer Mondelez has integrated algal protein into its Enjoy Life gluten-free baking mixes, while Mars is reportedly exploring the use of algae-derived colors for some of its candy and gum offerings.
As more food manufacturers adopt microalgae in their product innovations, rapid sales growth is anticipated. According to a Credence Research report, the global market for microalgae is projected to reach $44.7 billion by 2023. Dean Foods has introduced its Horizon Organics milk line with algal oil to enhance omega-3 fatty acid content in milk; however, this formulation has faced criticism over concerns that the algal oil is synthetic. Detractors also question whether the 32 milligrams of omega-3 per one-cup serving justifies the product’s premium price.
Researchers have also examined the addition of flaxseed, a rich source of omega-3, to livestock diets. Organic milk from grass-fed cows has been shown to contain higher omega-3 levels compared to conventional milk sourced from cows fed corn and grain. A Mintel study indicated that U.S. non-dairy milk sales rose by 9% in 2015, while dairy milk sales dropped by 7% during the same timeframe. A glance into grocery store refrigerators reveals this shift, as retailers increasingly stock more plant-based milks with minimal artificial ingredients.
Commercially available omega-3 enriched milk could offer a competitive edge for manufacturers of milk-based products like cheese and yogurt, enabling traditional milk to better compete with plant-based beverages made from nuts, soy, and rice. This innovation provides producers and product developers with another strategy to persuade consumers to choose their products over alternatives. Additionally, calcium citrate tablets Cipla could complement this dietary shift, offering an extra boost of essential nutrients for health-conscious consumers. The potential for growth and adaptation in this sector remains significant as both consumer preferences and nutritional science evolve.