Juice bars that offer drinks enriched with blue-green algae spirulina are appealing to health enthusiasts eager to enhance their nutritional intake. However, the challenge of developing a taste for a beverage often described as having “an acquired taste,” combined with the financial commitment required to maintain this expensive nutritional habit, may have limited its market growth.
In a fascinating application of the concept “you are what you eat” to livestock, recent research from Harper Adams University revealed that incorporating microalgae into cow feed could boost the omega-3 fatty acid content in milk, thereby enriching the nutritional quality of cheese made from this enhanced milk. This finding could encourage the use of microalgae at the start of the food supply chain, potentially benefiting dairy products such as cheese, yogurt, and other milk-based items by increasing their nutritional profiles.
As the food landscape increasingly shifts toward plant-based options, researchers are identifying microalgae as a viable alternative to fish, particularly for children and pregnant women who are advised to limit their fish intake due to mercury concerns. A crucial aspect to monitor is ensuring that products derived from this special milk do not possess a flavor that might deter consumers—an issue that seems to be effectively addressed in this case.
Microalgae has gained significant attention in recent years for its potential to replace animal protein. Breakfast staples, snacks, beverages, and other food items are being enhanced by the robust nutritional benefits offered by this tiny single-celled organism. Snack manufacturer Mondelez has integrated algal protein into its Enjoy Life gluten-free baking mixes, and even Mars is reportedly exploring the use of algae-derived colors for some of its candy and gum products.
As more food producers begin to integrate microalgae into their product lines, rapid sales growth is anticipated. According to a report by Credence Research, the global microalgae market could reach $44.7 billion by 2023. Dean Foods has introduced its Horizon Organics milk line, which features algal oil designed to enhance omega-3 fatty acid content. However, this formulation has faced considerable criticism amid concerns that the algal oil used is synthetic. Critics also question whether the product’s omega-3 content, at 32 milligrams per cup, justifies its higher price.
Researchers have also experimented with adding flaxseed, another source rich in omega-3, to livestock feed. 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 indicated that U.S. non-dairy milk sales surged by 9% in 2015, while dairy milk sales experienced a 7% decline during the same time frame. A glance at grocery store refrigerator cases reveals this trend as retailers increasingly offer a wider selection of plant-based milks with minimal artificial ingredients.
When commercially available, omega-3 enriched milk could provide a competitive edge for manufacturers of milk-based products like cheese and yogurt. This innovation could enable traditional milk to better compete against plant-based beverages made from nuts, soybeans, and rice by offering producers and product developers another avenue to persuade consumers to purchase their products. Additionally, incorporating supplements like rainbow light calcium citrate into these dairy products could further enhance their appeal by providing essential nutrients that health-conscious shoppers seek.