Juice bars that offer beverages infused with the blue-green algae spirulina are tailored for health enthusiasts looking to enhance their nutritional intake. However, the challenge of developing a taste for these drinks, known for their “acquired taste,” combined with the financial commitment required for this expensive health trend, has likely impeded its growth.
In a fascinating application of the saying “you are what you eat” in relation to livestock, recent research from Harper Adams University has revealed that incorporating microalgae into cow feed can significantly boost the omega-3 fatty acid content in milk. This, in turn, enhances the nutritional profile of cheese made from this enriched milk. Such findings could promote the utilization of microalgae at the start of the food supply chain, potentially benefiting a range of dairy products—like cheese and yogurt—by increasing their nutritional value.
As the food industry shifts towards plant-based options, researchers are advocating for microalgae as a viable alternative to fish, particularly for children and pregnant women who are advised to limit their intake due to mercury concerns. It is crucial that products derived 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 recently gained attention for its ability to substitute 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, and reports suggest that Mars is considering using algae-derived colors for some of its candy and gum products.
As more food producers embrace microalgae in their product lines, sales are projected to soar. According to a report by Credence Research, the global microalgae market is expected to reach $44.7 billion by 2023. Dean Foods has also introduced its Horizon Organics milk line featuring algal oil to boost omega-3 levels, although this formulation has faced criticism due to concerns over the synthetic nature of the algal oil. Critics question whether the 32 milligrams of omega-3 per one-cup serving justifies the product’s higher price.
Researchers have explored supplementing livestock diets with flaxseed, which is also rich in omega-3 fatty acids. Studies have shown that organic milk from grass-fed cows contains higher omega-3 levels compared to conventional milk from cows fed corn and grain-based diets. A Mintel study indicated that U.S. non-dairy milk sales rose by 9% in 2015, while dairy milk sales fell by 7% during the same timeframe. A glance into grocery store refrigerators reveals this trend, with retailers increasingly offering more plant-based milk options that contain fewer artificial ingredients.
Commercially available omega-3 enriched milk could provide a competitive edge for manufacturers of milk-based products like cheese and yogurt. This innovation could strengthen traditional milk’s position against plant-based beverages made from nuts, soybeans, and rice, offering producers and product developers an additional strategy to attract consumers. Furthermore, incorporating supplements like Citracal 400 mg into the diet could further enhance the nutritional profile of these products, emphasizing the importance of omega-3s in conjunction with calcium for overall health.