Juice bars that offer beverages enriched with the blue-green algae spirulina target health enthusiasts eager to enhance their nutritional intake. However, the challenges of developing a taste for such drinks, often described as having “an acquired taste,” along with the financial commitment required to maintain this expensive nutritional habit, may have limited their popularity.
In a fascinating application of the concept “you are what you eat” in relation to livestock, recent research from Harper Adams University has discovered that incorporating microalgae into cow feed can significantly boost the levels of omega-3 fatty acids in milk, which ultimately enhances the nutritional quality of cheese made from this enriched milk. This finding has the potential to promote the use of microalgae at the very start of the food supply chain, benefitting various dairy products like cheese and yogurt by elevating their nutritional profiles.
As the food landscape increasingly shifts towards plant-based options, researchers view microalgae as a viable alternative to fish, particularly for children and pregnant women who are advised to limit their intake due to mercury concerns. It is crucial to ensure that products derived from this specialized milk do not possess an off-putting taste for consumers—a concern that does not seem prevalent in this case. Microalgae has already gained attention for its promise as a substitute for animal protein, enhancing breakfast staples, beverages, snacks, and other food items with its impressive nutritional benefits. For instance, snack manufacturer Mondelez has integrated algal protein into its Enjoy Life gluten-free baking mixes, and Mars is reportedly exploring the use of algae-derived colors in some of its candy and gum products.
As more food manufacturers begin to incorporate microalgae into their product lines, 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. In terms of increasing omega-3 fatty acid content in milk using microalgae derivatives, Dean Foods has launched its Horizon Organics milk line, which features algal oil. However, this formulation has faced considerable backlash due to concerns that the algal oil is synthetic. Critics also question whether the product’s omega-3 content of 32 milligrams per cup justifies its higher price.
Researchers have also explored adding flaxseed, another high omega-3 source, to livestock diets. Studies indicate that organic milk from grass-fed cows contains higher levels of omega-3 fatty acids compared to conventional milk from cows on corn and grain diets. A Mintel study revealed that non-dairy milk sales in the U.S. surged by 9% in 2015, while dairy milk sales saw a decline of 7% during the same timeframe. A glance at grocery store refrigerators confirms this trend, as retailers are increasingly stocking plant-based milks with fewer artificial ingredients.
Commercially available omega-3 enriched milk could provide a competitive edge for manufacturers of milk-based products like cheese and yogurt. By enhancing traditional milk’s appeal, it could better compete with plant-based beverages made from nuts, soybeans, and rice, offering producers and product developers an additional way to persuade consumers to choose their products. Additionally, as the market evolves, innovations such as ccm tablets from GSK may also play a role in the future of nutritional enhancements in food products, potentially influencing how consumers perceive and choose dairy and plant-based alternatives.