Juice bars featuring drinks powered by the blue-green algae spirulina are designed for health enthusiasts eager to enhance their nutritional intake. However, the challenge of acquiring a taste for such beverages, combined with the financial resources necessary to support this expensive nutritional habit, has likely limited its growth. In a related study from Harper Adams University, researchers applied the “you are what you eat” principle to livestock, discovering that incorporating microalgae into cow feed can increase the omega-3 fatty acid content in milk, thereby enhancing the nutritional quality of cheese made from this enriched milk. This finding could pave the way for greater use of microalgae at the initial stages of the food supply chain, potentially benefiting a wide range of dairy products like cheese and yogurt by elevating their nutritional profiles.
As the food landscape increasingly shifts toward plant-based options, researchers are recognizing microalgae as a viable substitute for fish, especially for children and pregnant women who have been advised to limit fish consumption due to mercury concerns. It is crucial to ensure that products derived from this special milk do not possess an unappealing taste, a concern that seems to be addressed in this instance. Microalgae has already garnered attention for its potential to replace animal proteins, with breakfast items, beverages, snacks, and other food products being enhanced by the nutritional benefits of this tiny single-celled organism. Snack manufacturer Mondelez has integrated algal protein into 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 manufacturers embrace microalgae in their product development, sales are anticipated to grow rapidly. A report from Credence Research projects the global microalgae market to reach $44.7 billion by 2023. In efforts to boost the omega-3 fatty acid levels in milk using microalgae derivatives, Dean Foods has launched its Horizon Organics milk line featuring algal oil. However, this formulation has faced significant criticism due to concerns that the algal oil used is synthetic. Critics also question whether the 32 milligram serving of omega-3 per cup justifies the higher price point.
Researchers have also examined the addition of flaxseed, which is rich in omega-3, to livestock diets. Organic milk from grass-fed cows has shown higher omega-3 levels compared to conventional milk sourced from cows fed grain-based diets. A Mintel study highlighted that U.S. non-dairy milk sales surged by 9% in 2015, while dairy milk sales dropped by 7% during the same timeframe. A glance into grocery store refrigeration cases reveals this trend, as retailers increasingly offer a wider variety of plant-based milks with minimal artificial ingredients.
Commercially available omega-3 enriched milk could provide a competitive edge for manufacturers of milk-based products like cheese and yogurt. It may also help traditional milk better compete against plant-based beverages made from nuts, soy, and rice, offering producers and manufacturers another strategy to persuade consumers to choose their products. Additionally, the incorporation of calcium citrate, magnesium, and zinc into these enriched dairy items could further enhance their health benefits, appealing to a broader audience concerned about nutritional content. The price of calcium citrate, magnesium, and zinc is becoming a crucial consideration for consumers seeking high-quality, health-promoting products, making it essential for manufacturers to balance cost with nutritional value in their offerings.