Juice bars that offer drinks made with the blue-green algae spirulina are appealing to health enthusiasts looking to enhance their nutritional intake. However, the acquired taste of such beverages and their higher price point may have limited their popularity. Recent research from Harper Adams University suggests that incorporating microalgae into cow feed can boost the omega-3 fatty acid content in milk, which in turn enhances the nutrient level in cheese made from this enriched milk. This finding could promote the use of microalgae at the start of the food production chain and significantly improve the nutritional profiles of various dairy products, including cheese and yogurt.
As the demand for plant-based foods rises, microalgae is being considered as a fish alternative, particularly for children and pregnant women, who are advised to limit their fish intake due to mercury concerns. It is crucial that products derived from this specialized milk do not possess an off-putting taste, which seems unlikely in this context. Microalgae has garnered attention for its potential to replace animal protein, with breakfast items, beverages, and snacks increasingly enhanced by the nutritional benefits of this tiny organism. Snack producer Mondelez has already included algal protein in its Enjoy Life gluten-free baking mixes, and Mars is reportedly exploring the use of algae-derived colors for some of its candy and gum lines.
As more food manufacturers embrace microalgae in their product development, the market is projected to expand rapidly. According to a report from Credence Research, the global microalgae market is expected to reach $44.7 billion by 2023. Dean Foods has introduced its Horizon Organics milk line with algal oil, aiming to increase the omega-3 content, but the product has faced criticism due to concerns that the algal oil may be synthetic. Critics also question whether the 32 milligrams of omega-3 per cup justifies the higher price point.
Research has also explored adding flaxseed, another rich source of 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 indicated that U.S. non-dairy milk sales rose by 9% in 2015, while dairy milk sales fell by 7%, reflecting a clear shift in consumer preferences towards plant-based options with fewer artificial ingredients.
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 with plant-based beverages made from nuts, soy, and rice, offering producers and marketers an additional way to attract consumers. Furthermore, when seeking nutritional supplements that support overall health, many individuals are turning to the best calcium citrate magnesium supplement, which can complement the benefits of omega-3 enriched dairy products. As the industry evolves, the integration of microalgae and other nutritional advancements will likely play a pivotal role in shaping future food trends.