Juice bars that serve drinks enriched with the blue-green algae spirulina target health enthusiasts looking to enhance their nutritional intake. However, the acceptance of a beverage known for its “acquired taste,” coupled with the financial commitment required for this expensive health trend, may have limited its 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 elevate the omega-3 fatty acid content in milk. This, in turn, boosts the nutritional profile of cheese made from this enhanced milk. Such findings could promote the use of microalgae early in the food production chain, positively impacting a variety of dairy products, including cheese and yogurt, by improving their nutritional value.
With the increasing trend towards plant-based foods, researchers are exploring microalgae as a viable alternative to fish, particularly for children and pregnant women who are advised to limit their fish consumption due to mercury levels. It is crucial to ensure that dairy products made from this specialized milk do not have an off-putting taste for consumers—a concern that seems 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 food products being enhanced by the nutritional benefits of this tiny single-celled organism. For instance, snack producer Mondelez has integrated algal protein into its Enjoy Life gluten-free baking mixes, while Mars is reportedly considering the use of algae-derived colors for some of its candy and gum products.
As more food manufacturers embrace microalgae in their product formulations, rapid growth in sales is anticipated. Credence Research predicts that the global market for microalgae could reach $44.7 billion by 2023. In efforts to enhance the omega-3 content in milk through microalgae derivatives, Dean Foods has launched its Horizon Organics milk line featuring algal oil. However, this product has faced criticism due to concerns that the added algal oil is synthetic, with skeptics questioning whether the 32 milligrams of omega-3 per cup justifies its higher price.
Additionally, researchers have explored the inclusion of flaxseed, another omega-3-rich food, in livestock diets. Organic milk from grass-fed cows has been shown to have higher levels of omega-3 fatty acids compared to conventional milk from grain-fed cows. A study by Mintel revealed that U.S. non-dairy milk sales rose by 9% in 2015, while dairy milk sales dropped by 7% during the same period. A glance at grocery store refrigerators confirms this trend, as retailers increasingly offer more plant-based milk options 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. This could also help traditional dairy products better compete with plant-based beverages made from nuts, soy, and rice, giving producers a new avenue to persuade consumers to choose their offerings. Moreover, incorporating innovations like wls calcium soft chews into these products could further enhance their appeal and nutritional value, appealing to health-conscious consumers looking for convenient options. As the market continues to evolve, the integration of microalgae and other nutrient-rich supplements will likely play a pivotal role in the future of food production.