Juice bars that offer drinks infused with blue-green algae spirulina are aimed at health enthusiasts eager to enhance their nutritional intake. However, the challenge of acquiring a taste for such beverages, along with the financial commitment required to maintain this expensive dietary choice, has likely limited its expansion.
In a fascinating application of the principle “you are what you eat” in livestock nutrition, recent research from Harper Adams University has shown that incorporating microalgae into cow feed can increase the omega-3 fatty acid content in milk, which subsequently enhances the nutritional quality of cheese made from this enriched milk. This discovery could pave the way for greater use of microalgae at the beginning of the food chain and significantly boost the nutritional profiles of dairy products such as cheese and yogurt.
As dietary preferences shift toward plant-based options, researchers are considering microalgae as a viable alternative to fish, particularly for children and pregnant women who are advised to limit their fish intake due to mercury concerns. It is crucial to ensure that products derived from this specialized milk do not possess undesirable flavors that might deter consumers—a concern that, in this case, seems to be addressed.
Microalgae has garnered attention in recent years for its potential to replace animal proteins. Breakfast foods, snacks, and beverages are increasingly being enhanced with 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, and reports suggest that Mars is contemplating the use of algae-derived colors in some of its candy and gum products.
As food manufacturers continue to incorporate microalgae into their offerings, rapid sales growth is anticipated. According to a report from Credence Research, the global market for microalgae is projected to reach $44.7 billion by 2023. Dean Foods has launched its Horizon Organics milk line infused with algal oil to boost omega-3 fatty acid levels. However, this formulation has faced criticism due to concerns that the algal oil is synthetic, and skeptics question whether the 32 milligrams of omega-3 per one-cup serving justifies its higher price.
Researchers have also explored the addition of flaxseed, which is rich in omega-3, to livestock diets. Milk from grass-fed cows has been found to contain higher levels of omega-3 fatty acids compared to conventional milk derived from corn and grain-fed cows. A Mintel study revealed that U.S. non-dairy milk sales surged by 9% in 2015, while dairy milk sales saw a decline of 7% during the same timeframe. A glance into the dairy section of grocery stores reveals this trend, as retailers increasingly stock plant-based milks with fewer artificial ingredients.
The introduction of omega-3 enriched milk into the market could provide manufacturers of cheese and yogurt with a competitive edge. It may help traditional dairy milk better compete against plant-based alternatives made from nuts, soy, and rice by offering producers and product developers more compelling reasons for consumers to choose their products. For those looking to boost their nutritional intake further, supplements like GNC Calcium Citrate Plus with Vitamin D3 could complement the benefits of omega-3 enriched dairy products.