Juice bars that offer beverages enriched with the blue-green algae spirulina are appealing to health enthusiasts looking to enhance their nutritional intake. However, the unique flavor of these drinks—often described as having “an acquired taste”—along with the higher costs associated with this nutritional trend, may have limited its widespread adoption.
Recent research from Harper Adams University applies the concept of “you are what you eat” to livestock, revealing that incorporating microalgae into cow feed can significantly boost the omega-3 fatty acids in milk. This enrichment subsequently enhances the nutritional value of cheese produced from this milk. Such findings could encourage the adoption of microalgae at the foundational stages of the food supply chain, benefiting dairy products like cheese and yogurt by increasing their nutrient content.
As the food industry shifts towards plant-based options, researchers are identifying microalgae as a viable alternative to fish, particularly for vulnerable groups like children and pregnant women who are advised to limit their seafood intake due to mercury contamination. It is crucial that products derived from this enhanced milk do not possess an off-putting taste, a concern that currently seems to be addressed.
Microalgae has garnered attention in recent years for its potential to replace animal protein in various food products. This tiny single-celled organism is being utilized to fortify breakfast items, beverages, and snacks. For example, Mondelez has integrated algal protein into its Enjoy Life gluten-free baking mixes, while Mars is contemplating the incorporation of algae-derived colors in its candy and gum lines.
As more manufacturers embrace microalgae in their product development, sales are projected to soar. According to a report by Credence Research, the global microalgae market is anticipated to reach $44.7 billion by 2023. In a bid to enhance the omega-3 fatty acid content in milk, Dean Foods has launched its Horizon Organics line featuring algal oil. However, this formulation has faced criticism over concerns that the algal oil is a synthetic additive. Additionally, skeptics question whether the omega-3 content of 32 milligrams per cup justifies the product’s premium pricing.
Researchers have also explored adding flaxseed, which is rich in omega-3s, to livestock diets. It has been established that organic milk from grass-fed cows contains higher levels of omega-3 fatty acids compared to conventional milk sourced from grain-fed cows. A Mintel study reported a 9% increase in U.S. non-dairy milk sales in 2015, contrasted with a 7% decline in dairy milk sales during the same period. A glance into grocery store refrigerators reveals this ongoing trend, as retailers increasingly stock a variety of plant-based milks with minimal artificial ingredients.
Omega-3 enriched milk has the potential to provide manufacturers of traditional dairy products, like cheese and yogurt, with a competitive edge. By enhancing the nutritional profile of milk, it may help traditional dairy compete more effectively against plant-based beverages made from nuts, soy, and rice, offering producers and product developers an additional strategy to attract consumers.
In this evolving market, products containing essential nutrients such as calcium citrate, like those offered at Walgreens, can complement the growing interest in omega-3 enriched items. This trend highlights the increasing consumer preference for health-oriented choices, making it crucial for manufacturers to innovate in order to meet demand.