Juice bars that offer drinks made with the blue-green algae spirulina are appealing to health enthusiasts eager to enhance their nutritional intake. However, the challenge of developing a palate for a beverage often described as having “an acquired taste,” coupled with the financial commitment required to maintain this health trend, may be limiting its expansion.
In a fascinating application of the principle “you are what you eat” to livestock, recent studies from Harper Adams University indicate that incorporating microalgae into cow feed can elevate the omega-3 fatty acid content in milk. This enhancement subsequently boosts the nutritional quality of cheese made from this enriched milk. This promising data could encourage the adoption of microalgae right at the beginning of the food chain, potentially delivering significant benefits to dairy products like cheese and yogurt by improving their nutritional profiles.
As the food landscape shifts towards plant-based options, researchers are exploring microalgae as a fish substitute, especially for children and pregnant women who are advised to limit fish consumption due to mercury concerns. It is crucial to ensure that products derived from this unique milk do not possess an off-putting taste—a concern that seems to be addressed in this case. Microalgae has already garnered attention for its potential to replace animal protein, with breakfast items, beverages, snacks, and other foods being enriched with the nutritional benefits of this tiny single-celled organism. Snack manufacturer Mondelez has integrated algal protein into its Enjoy Life gluten-free baking mixes, while Mars is reportedly considering algae-derived colors for some of its candy and gum products.
As more food producers begin to utilize microalgae in their product formulations, sales are projected to surge. According to a report by Credence Research, the global microalgae market is anticipated to reach $44.7 billion by 2023. Dean Foods has introduced its Horizon Organics milk line with algal oil to enhance omega-3 fatty acids in milk. However, this formulation has faced criticism due to concerns over the synthetic nature of the algal oil. Detractors 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, 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 from cows fed grain-based diets. A Mintel study revealed that U.S. non-dairy milk sales grew by 9% in 2015, while dairy milk sales fell by 7% during the same period. A glance at grocery store refrigerated sections confirms this trend, as retailers increasingly feature a wider array of plant-based milks with fewer artificial additives.
The commercially available omega-3 enriched milk could provide a competitive edge for manufacturers producing milk-based products like cheese and yogurt. By increasing the nutritional profile of traditional milk, it could help these products better compete with plant-based beverages made from nuts, soybeans, and rice, offering producers and product developers another strategy to attract consumers. Additionally, incorporating ingredients such as calcium citrate and pure encapsulation could further enhance the health benefits of these dairy products, aligning with the growing demand for nutritious alternatives.