Juice bars that offer drinks enhanced with the blue-green algae spirulina appeal to health enthusiasts looking to improve their nutritional intake. However, the challenge of developing a palate for a beverage often described as having “an acquired taste,” combined with the financial commitment required for this premium nutritional choice, may have limited its popularity.
Research from Harper Adams University has explored the application of the principle “you are what you eat” for livestock, revealing that incorporating microalgae into cow feed can boost the omega-3 fatty acid content in milk, which subsequently enhances the nutritional quality of cheese made from this enriched milk. This finding could encourage the use of microalgae at the beginning of the food supply chain and could significantly improve the nutritional profile of dairy products such as cheese, yogurt, and other milk-based items.
As the food landscape shifts more towards plant-based options, researchers are looking at microalgae as a potential substitute for fish, particularly for vulnerable groups like 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 special milk do not have an off-putting taste for consumers, a concern that seems to be addressed in current offerings.
Microalgae has garnered attention in recent years for its potential to replace animal protein. Breakfast foods, beverages, snacks, and various other products are being fortified with the nutritional benefits of this tiny single-celled organism. For instance, snack producer Mondelez has included algal protein in its Enjoy Life gluten-free baking mixes, while Mars is reportedly contemplating the use of algae-derived colors in some of its candy and gum products.
As more food manufacturers integrate microalgae into their product lines, rapid growth in sales is anticipated. According to a report by Credence Research, the global market for microalgae is projected to reach $44.7 billion by 2023. Dean Foods has introduced its Horizon Organics milk line, which features algal oil to increase omega-3 fatty acids in milk. However, this formulation has faced criticism over concerns that the algal oil is synthetic, and skeptics question whether the 32 milligrams of omega-3 per one-cup serving justifies the higher price tag.
Researchers have also experimented with adding flaxseed, which is rich in omega-3, to livestock diets. Studies have shown that organic milk from grass-fed cows contains higher levels of omega-3 fatty acids compared to conventional milk from cows fed corn and grain-based diets. Additionally, a Mintel study indicated that U.S. non-dairy milk sales rose by 9% in 2015, while dairy milk sales fell by 7% during the same period. A glance into grocery store refrigerators reveals this trend, as retailers increasingly offer more plant-based milks with fewer artificial ingredients.
The availability of omega-3 enriched milk could provide a competitive edge for manufacturers of milk-based products like cheese and yogurt. By enhancing traditional milk with liquid calcium magnesium and omega-3 fatty acids, producers can better compete with plant-based beverages made from nuts, soybeans, and rice, offering consumers more reasons to choose their products over alternatives.