Juice bars that offer beverages infused with blue-green algae spirulina are aimed at health enthusiasts looking to enhance their nutritional intake. However, the challenge of developing a palate for drinks known to have “an acquired taste,” combined with the financial commitment required to maintain this costly health habit, may have limited its expansion.
Recent research from Harper Adams University has applied the concept of “you are what you eat” to livestock, revealing that incorporating microalgae into cow feed can boost the omega-3 fatty acid content in milk. This, in turn, enhances the nutritional quality of cheese made from this enriched milk. Such findings could promote the use of microalgae at the foundational level of the food chain, potentially benefiting 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, particularly for vulnerable groups such as children and pregnant women, who are advised to limit fish intake due to mercury concerns. It is crucial to ensure that dairy products made from this specialized milk do not possess an unpleasant taste that might deter consumers, although initial indications suggest this won’t be an issue.
Microalgae has garnered attention for its promise as a substitute for animal protein, with various food items like breakfast staples, snacks, and beverages being enhanced by this nutrient-rich single-celled organism. Snack manufacturer Mondelez has already integrated algal protein into its gluten-free baking mixes, and Mars is reportedly contemplating the use of algae-derived colors in some of its candies and gums. As food producers increasingly adopt microalgae in their product innovations, sales are projected to rise significantly. According to a report from Credence Research, the global market for microalgae is expected to hit $44.7 billion by 2023.
In the quest to elevate the omega-3 fatty acid content in milk using microalgae derivatives, Dean Foods has launched its Horizon Organics milk line featuring algal oil. However, this formulation has faced criticism over concerns that the algal oil is synthetic. Additionally, skeptics question whether the omega-3 content of 32 milligrams per one-cup serving justifies its elevated price point. Researchers have also experimented with adding flaxseed, another omega-3-rich source, to livestock diets. Notably, organic milk from grass-fed cows tends to have higher omega-3 fatty acid levels compared to conventional milk from cows fed corn and grain.
A Mintel study showed that U.S. non-dairy milk sales rose by 9% in 2015, while dairy milk sales saw a 7% decline during the same period. A glance into grocery store refrigerator cases reveals this shift, with retailers increasingly stocking plant-based milks that contain fewer artificial ingredients.
Commercially available omega-3 enriched milk could provide a competitive edge for manufacturers producing milk-based products like cheese and yogurt. By improving the profile of traditional milk, it could help it better compete with plant-based alternatives made from nuts, soy, and rice, offering producers and manufacturers additional strategies to persuade consumers to purchase their products. This is particularly relevant when considering dietary needs, as many consumers often wonder which is better: calcium or calcium citrate. As the market evolves, the nutritional benefits provided by microalgae could play an essential role in addressing such questions, solidifying its place in the future of dairy and plant-based products alike.