Juice bars that offer beverages enhanced with the blue-green algae spirulina cater to health enthusiasts eager to enhance their nutritional intake. However, the challenge of acquiring a taste for these beverages, along with the financial commitment required to maintain such an expensive nutritional lifestyle, has likely limited their popularity. In a fascinating application of the concept “you are what you eat” to livestock, recent research from Harper Adams University indicates that incorporating microalgae into cow feed can boost the levels of omega-3 fatty acids in milk, subsequently enriching the nutrient content in cheese made from this enhanced milk. This finding could encourage the use of microalgae at the foundational level of the food chain, potentially benefiting products like cheese, yogurt, and other dairy items by elevating their nutritional profiles.
As dietary trends increasingly favor plant-based options, researchers view microalgae as a viable substitute for fish, particularly for vulnerable groups such as children and pregnant women, who are often advised to limit fish consumption due to mercury risks. A critical consideration is ensuring that products derived from this specialized milk do not possess an undesirable taste that might deter consumers—a concern that seems to be addressed here. Microalgae has already gained attention in recent years for its potential to serve as a replacement for animal protein. Breakfast foods, beverages, snacks, and other products are being enhanced by the nutritional benefits of this tiny single-celled organism. Snack producer Mondelez has integrated algal protein into its gluten-free Enjoy Life baking mixes, and even 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, rapid sales growth is anticipated. According to a report from Credence Research, the global microalgae market is projected to reach $44.7 billion by 2023. In efforts to increase 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 due to concerns regarding the synthetic nature of the added algal oil. Skeptics 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, which is rich in 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 sourced from cows fed corn and grain-based diets. A Mintel study revealed that U.S. non-dairy milk sales rose by 9% in 2015, while dairy milk sales experienced a 7% decline during the same period. A glance at grocery store refrigerator cases confirms this trend, as retailers increasingly stock a variety of plant-based milks with fewer artificial ingredients.
Commercially available omega-3 enriched milk could provide a competitive edge for manufacturers producing milk-based products like cheese and yogurt. This enriched milk could enable traditional dairy to compete more effectively with plant-based beverages made from nuts, soybeans, and rice by offering producers and product developers an additional incentive to attract consumers. Furthermore, manufacturers could consider creating soft chews enriched with calcium and omega-3s, appealing to health-conscious consumers looking for convenient and nutritious options. By integrating microalgae into their offerings, companies could tap into the growing demand for fortified foods, including soft chews that deliver both calcium and essential fatty acids.