Juice bars that feature drinks infused with blue-green algae spirulina are designed for health enthusiasts keen on enhancing their nutritional intake. However, the acceptance of a beverage known for its “acquired taste,” combined with the financial commitment required to maintain this expensive health habit, may have limited its popularity.
Research from Harper Adams University has applied the principle of “you are what you eat” to livestock, showing that incorporating microalgae into cow feed can significantly increase omega-3 fatty acid levels in milk, consequently enhancing the nutrient content in cheese made from this enriched milk. This discovery could promote the use of microalgae at the beginning of the food chain, benefiting dairy products such as cheese, yogurt, and others by elevating their nutritional profiles.
With the growing trend towards plant-based foods, researchers view microalgae as a viable alternative to fish, especially for children and pregnant women who are advised to limit their fish intake due to mercury concerns. It’s crucial to ensure that products made from this specialized milk do not possess an off-putting taste, which seems unlikely in this case. Microalgae has gained attention in recent years for its potential to replace animal protein, with breakfast items, beverages, snacks, and more being enhanced by this nutrient-rich single-celled organism. Snack manufacturer Mondelez has already integrated algal protein into its Enjoy Life gluten-free baking mixes, and even Mars is reportedly exploring the use of algae-derived colors for certain candies and gums.
As more food manufacturers adopt microalgae in their product lines, sales are projected to rise sharply. According to a report by Credence Research, the global microalgae market is anticipated to reach $44.7 billion by 2023. In efforts to boost omega-3 fatty acid content in milk, Dean Foods has launched its Horizon Organics milk line featuring algal oil. However, this formulation has faced criticism due to concerns that the algal oil is synthetic, with skeptics questioning whether the 32 milligrams of omega-3 per one-cup serving justifies its higher price.
Researchers are also exploring the addition of flaxseed, which is 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 sourced from cows fed corn and grain diets. A study by Mintel revealed that sales of non-dairy milk in the U.S. rose by 9% in 2015, while dairy milk sales fell by 7% during the same timeframe. A glance at grocery store refrigerator cases reveals this trend, as retailers increasingly stock a wider array of plant-based milks with minimal artificial ingredients.
Commercially available omega-3 enriched milk could provide a competitive edge for manufacturers of milk-based products like cheese and yogurt. It may also help traditional milk to better compete with plant-based beverages made from nuts, soy, and rice by offering producers and product manufacturers an additional means to persuade consumers to choose their products. Furthermore, incorporating calcium citrate in the form of a 200 mg or 950 mg tablet could enhance the overall health appeal of these products, potentially increasing their marketability among health-conscious consumers.