Juice bars that offer drinks made with the blue-green algae spirulina attract dedicated health enthusiasts looking to enhance their nutritional intake. However, the challenge of acquiring a taste for such beverages, along with the financial commitment needed to support this expensive health trend, has likely limited its expansion.
Recent research from Harper Adams University applied the principle of “you are what you eat” to livestock, revealing that incorporating microalgae into cow feed could elevate the omega-3 fatty acid content in milk. This, in turn, would enhance the nutritional value of cheese produced from this fortified milk. Such findings could encourage the incorporation of microalgae at the start of the food supply chain, potentially benefiting various dairy products like cheese and yogurt by increasing their nutritional profiles.
As the food landscape shifts towards plant-based alternatives, researchers are exploring microalgae as a potential substitute for fish, particularly for vulnerable populations like children and pregnant women who are advised to limit fish consumption due to mercury concerns. A critical aspect to monitor is ensuring that products derived from this specialized milk do not have an off-putting taste, which does not seem to be a concern in this case.
Microalgae has gained attention in recent years for its possibilities as a replacement for animal protein. Breakfast items, beverages, snacks, and other food products are being enhanced by the nutritional benefits of this tiny single-celled organism. Snack producer Mondelez has already integrated algal protein into its Enjoy Life gluten-free baking mixes. Reports suggest that even Mars is considering algae-derived colors for some of its confectionery products.
As more food manufacturers explore the integration of microalgae into their offerings, sales are anticipated to surge. According to a report by Credence Research, the global market for microalgae is projected to reach $44.7 billion by 2023. Dean Foods has also introduced its Horizon Organics milk line containing algal oil to boost omega-3 fatty acid levels. However, this formulation has faced criticism due to concerns regarding the synthetic nature of the algal oil. Additionally, skeptics question whether the 32 milligrams of omega-3 per one-cup serving justifies the premium price.
Researchers have also evaluated the addition of flaxseed—another rich source of omega-3—to livestock diets. Organic milk from grass-fed cows has been shown to contain higher omega-3 levels compared to conventional milk sourced from cows fed corn and grain. A Mintel study noted a 9% increase in U.S. non-dairy milk sales in 2015, while dairy milk sales declined by 7% during the same timeframe. A glance inside grocery store refrigerated sections makes it evident that retailers are increasingly offering more plant-based milks with fewer artificial ingredients.
Commercially available omega-3 enriched milk could provide a competitive edge for manufacturers of dairy products like cheese and yogurt. It may also help traditional milk compete more effectively against plant-based beverages made from nuts, soybeans, and rice, giving producers and manufacturers another avenue to entice consumers to choose their products.
In addition to these developments, products enriched with calcium citrate USP monograph are becoming more prevalent, enhancing the nutritional profile of various food items. The integration of microalgae and calcium citrate USP monograph in dairy products signals a promising future for health-conscious consumers seeking superior nutritional value.