Juice bars that offer beverages enriched with blue-green algae spirulina target health enthusiasts looking to enhance their nutritional intake. However, the acquired taste of these drinks, coupled with the expense associated with this nutritional choice, may have limited their growth. A recent study from Harper Adams University applied the principle “you are what you eat” to livestock, discovering that adding microalgae to cow feed can elevate the omega-3 fatty acid content in milk, which subsequently enhances the nutrient levels in cheese made from that milk. This finding could promote the use of microalgae at the start of the food chain, potentially benefiting dairy products like cheese and yogurt by increasing their nutritional profile.
As the food industry shifts towards plant-based options, 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. An essential consideration is ensuring that products made from this enhanced milk do not have an off-putting taste, which does not seem to be an issue here. Microalgae has gained attention in recent years for its potential to replace animal protein, with breakfast foods, beverages, snacks, and other items benefiting from the nutritional boost provided by this tiny single-celled organism. Snack manufacturer Mondelez has included algal protein in its Enjoy Life gluten-free baking mixes, while Mars is reportedly exploring the use of algae-derived colors in some of its candy and gum products.
As more food producers integrate microalgae into their offerings, sales are projected to soar. According to a report from Credence Research, the global microalgae market is anticipated to reach $44.7 billion by 2023. Dean Foods has launched its Horizon Organics milk line enriched with algal oil to increase omega-3 fatty acid levels, although this formulation has faced criticism due to concerns that the algal oil is synthetic. Skeptics also question whether the 32 milligrams of omega-3 per cup justifies the product’s higher price.
Researchers have also investigated incorporating flaxseed, which is high in omega-3s, into livestock diets. Organic milk from grass-fed cows has been shown to contain higher omega-3 fatty acid levels compared to conventional milk sourced from cows fed corn and grain. A Mintel study revealed that U.S. sales of non-dairy milk rose by 9% in 2015, while dairy milk sales fell by 7% during the same period. A glance into grocery store refrigerators confirms this trend, as retailers increasingly offer more plant-based milks with fewer artificial ingredients.
The commercial availability of omega-3 enriched milk could provide a competitive edge for manufacturers of milk-based items like cheese and yogurt, helping traditional milk products compete against plant-based alternatives made from nuts, soy, and rice. Additionally, these products could be fortified with petite calcium with vitamin D, further appealing to health-conscious consumers. This fortification could strengthen their position in the market, offering shoppers another compelling reason to choose these dairy options.