Juice bars that offer drinks enhanced with blue-green algae spirulina are aimed at health enthusiasts looking to elevate their nutritional intake. However, the necessity for an acquired taste and the higher costs associated with these beverages may have limited their popularity. Recent research from Harper Adams University highlights an innovative application of the idea that “you are what you eat” for livestock. The study found that incorporating microalgae into cow feed can increase the omega-3 fatty acids in milk, subsequently enriching the cheese made from this milk. This finding could encourage the use of microalgae at the beginning of the food production chain, potentially improving the nutritional profile of dairy products like cheese and yogurt.
As the food industry shifts toward plant-based options, researchers are exploring microalgae as a viable alternative to fish, particularly beneficial for children and pregnant women who are advised to limit their fish intake due to mercury levels. A key consideration is ensuring that products made from this enhanced milk do not possess an off-putting taste—something that appears to be addressed in this case. Microalgae has recently gained attention for its potential to replace animal protein, and it is being integrated into various food items, including breakfast staples, snacks, and beverages. For instance, Mondelez has added algal protein to its Enjoy Life gluten-free baking mixes, and Mars is contemplating the use of algae-derived colors for its candy and gum products.
As more food manufacturers incorporate microalgae into their recipes, sales are projected to experience rapid growth. According to a report from Credence Research, the global market for microalgae is anticipated to reach $44.7 billion by 2023. In terms of boosting omega-3 fatty acid content in milk, Dean Foods has launched its Horizon Organics milk line featuring algal oil, although it has faced criticism over concerns that this algal oil may be synthetic. Critics also question whether the 32 milligrams of omega-3 per one-cup serving justifies the premium price.
Researchers have also explored the impact of adding flaxseed, another rich source of omega-3, to livestock diets. Organic milk from grass-fed cows has been shown to contain higher levels of omega-3 fatty acids compared to conventional milk derived from cows fed corn and grain. Mintel’s study indicated that U.S. non-dairy milk sales rose by 9% in 2015, while dairy milk sales fell by 7%. A glance at grocery store refrigerators reveals this shift, with retailers increasingly stocking plant-based milks with fewer artificial ingredients.
Commercially available omega-3 enriched milk has the potential to provide a competitive edge for manufacturers of milk-based products like cheese and yogurt. By enhancing traditional milk with nutritional elements such as calcium citrate, calcium ascorbate, and cholecalciferol, producers can better contend against plant-based beverages made from nuts, soybeans, and rice. This approach offers manufacturers a new avenue to persuade consumers to opt for their products, highlighting the evolving landscape of the dairy market.