Juice bars that offer beverages infused with blue-green algae spirulina cater to health enthusiasts eager to enhance their nutritional intake. However, the necessity to develop a palate for these drinks, often described as having “an acquired taste,” coupled with the financial commitment required to support this expensive dietary habit, may have limited their popularity.
Recent research from Harper Adams University has applied the principle of “you are what you eat” to livestock, discovering that incorporating microalgae into cow feed can boost the omega-3 fatty acid content in milk, which subsequently enhances the nutritional profile of cheese made from this enriched milk. This finding could promote the use of microalgae at the beginning of the food supply chain, benefitting dairy products like cheese and yogurt by increasing their nutritional value.
As the food landscape shifts towards plant-based options, researchers view microalgae as a viable alternative to fish, particularly for children and pregnant women, who are often advised to limit their fish intake due to mercury concerns. It’s crucial to ensure that products made from this specialized milk do not develop an off-putting flavor, which seems to be a non-issue in this case. Microalgae has gained attention in recent years for its potential to replace animal protein. Breakfast items, beverages, snacks, and various food products are being enhanced with the nutritional benefits of this tiny single-celled organism. Snack manufacturer 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 embrace microalgae in their product development, sales are projected to surge. The global microalgae market is anticipated to reach $44.7 billion by 2023, according to a report from Credence Research. Dean Foods has launched its Horizon Organics milk line, which features algal oil to elevate the omega-3 fatty acid content in milk. However, this formulation has faced significant criticism, with concerns raised about the synthetic nature of the algal oil added to the milk. Critics also question whether the 32 milligrams of omega-3 per one-cup serving justifies the product’s premium price.
Researchers have also experimented with adding flaxseed, another source rich in omega-3, to livestock diets. Organic milk from grass-fed cows has been shown to contain higher levels of omega-3 fatty acids compared to conventional milk from cows fed corn and grain. A Mintel study revealed that U.S. non-dairy milk sales increased by 9% in 2015, while dairy milk sales declined by 7% during the same timeframe. A quick glance at grocery store refrigerators shows this trend, with retailers increasingly stocking more plant-based milk options that contain fewer artificial ingredients.
The commercial availability of omega-3 enriched milk could provide a competitive edge for manufacturers of milk-based products like cheese and yogurt. By enhancing traditional milk with elemental calcium in calcium citrate, producers could better compete against plant-based beverages made from nuts, soybeans, and rice, offering consumers another compelling reason to choose their products.