Juice bars that serve drinks infused with spirulina, a blue-green algae, are tailored for health enthusiasts looking to enhance their nutritional intake. However, the challenge of developing a palate for a beverage often described as having “an acquired taste,” combined with the financial means to sustain this expensive health routine, may have limited its expansion.
Applying the principle of “you are what you eat” to livestock, recent research from Harper Adams University indicates that incorporating microalgae into cow feed can boost the omega-3 fatty acid content in milk, subsequently enhancing the nutrient levels in cheese made from this enriched milk. This finding could promote the use of microalgae at the foundational level of the food chain, potentially benefiting dairy products like cheese, yogurt, and others by elevating their nutritional value.
As food trends increasingly lean towards plant-based options, researchers have identified microalgae as a viable alternative to fish, particularly for children and pregnant women who are advised to limit fish consumption due to mercury concerns. It’s crucial to ensure that products made from this unique milk do not possess an unappealing taste, though this does not seem to be an issue here.
Microalgae has garnered attention recently for its capability to replace animal protein. Breakfast items, drinks, snacks, and other foods are being enhanced with the potent nutritional benefits of this tiny single-celled organism. Snack manufacturer Mondelez has already utilized algal protein in its Enjoy Life gluten-free baking mixes, while Mars is reportedly exploring the use of algae-derived colors in some of its confectionery products.
As more food companies integrate microalgae into their product lines, sales are projected to surge. According to a report by Credence Research, the global microalgae market is anticipated to hit $44.7 billion by 2023. Dean Foods has also introduced its Horizon Organics milk line enriched with algal oil, aiming 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.
Researchers have also experimented with adding flaxseed, another rich source of omega-3, to livestock diets. Organic milk from grass-fed cows has shown higher levels of omega-3 fatty acids compared to conventional milk sourced from cows fed corn and grain. A Mintel study revealed that U.S. sales of non-dairy milk rose by 9% in 2015, while dairy milk sales fell by 7%. A glimpse into grocery store refrigerator cases confirms this trend, with retailers increasingly offering more plant-based milks featuring fewer artificial ingredients.
The commercial availability of omega-3 enriched milk could confer a competitive edge to manufacturers of milk-based products like cheese and yogurt. By enhancing traditional milk with nutrients such as calcium citrate 400 mg in Pakistan, producers can better compete with plant-based beverages made from nuts, soy, and rice, thereby providing consumers with more reasons to choose their products.