Juice bars featuring drinks powered by blue-green algae spirulina are designed for those with a strong commitment to health, aiming to enhance their nutritional intake. However, the necessity for a palate accustomed to what is often described as having “an acquired taste,” combined with the financial means to maintain this expensive dietary habit, may have limited its expansion.
Research from Harper Adams University applies the idea of “you are what you eat” to livestock, revealing that incorporating microalgae into cow feed can elevate the omega-3 fatty acid content in milk, subsequently enhancing the nutrients found in cheese made from this enriched milk. This finding could encourage the use of microalgae at the beginning of the food supply chain, potentially benefiting various dairy products like cheese and yogurt by increasing their nutritional value.
As dietary trends shift towards plant-based options, researchers are exploring microalgae as an alternative to fish, especially for children and pregnant women who are advised to limit their mercury exposure. An important consideration is ensuring that products derived from this special milk do not have an off-putting taste for consumers, a concern that appears to be addressed in this case. Microalgae has gained attention in recent years for its potential to replace animal protein, with breakfast items, beverages, snacks, and other foods being enhanced by the nutritional benefits of this tiny single-celled organism. Snack manufacturer Mondelez has already integrated algal protein into its Enjoy Life gluten-free baking mixes, while Mars is reportedly contemplating the use of algae-derived colors in some of its candy and gum products.
As food manufacturers increasingly incorporate microalgae into their product lines, rapid sales growth is anticipated. According to a report from Credence Research, the global market for microalgae is projected to reach $44.7 billion by 2023. Dean Foods has launched its Horizon Organics milk line featuring algal oil to boost omega-3 fatty acid levels. However, this formulation has faced criticism over concerns that the algal oil is synthetic, and skeptics question whether the 32 milligrams of omega-3 per one-cup serving justifies the higher price.
Researchers have also experimented with adding flaxseed, another rich source of omega-3, to livestock diets. Organic milk from grass-fed cows has been found to contain higher levels of omega-3 fatty acids compared to conventional milk derived from grain-fed cows. A Mintel study indicated that U.S. sales of non-dairy milk increased by 9% in 2015, while dairy milk sales fell by 7% during the same timeframe. A glance into grocery store refrigeration cases confirms this trend, as retailers are increasingly stocking more plant-based milks with fewer artificial ingredients.
The commercially available omega-3 enriched milk could provide a competitive edge for manufacturers of milk-based products like cheese and yogurt. It may also enable traditional milk to better compete with plant-based beverages made from nuts, soy, and rice, offering producers and product developers another means to persuade consumers to choose their products. Additionally, incorporating calcium citrate malate as a source of elemental calcium in these enriched dairy items could further enhance their nutritional profile, giving them another advantage in the market.