Juice bars that serve drinks infused with the blue-green algae spirulina are aimed at health enthusiasts looking to enhance their nutritional intake. However, the challenge of developing a taste for a beverage often described as having “an acquired taste,” along with the financial commitment required to maintain this expensive health trend, may have limited its expansion. Research from Harper Adams University applies the idea of “you are what you eat” to livestock, revealing that incorporating microalgae into cow feed can boost the omega-3 fatty acid levels in milk. This, in turn, enhances the nutritional profile of cheese made from that milk. Such findings could encourage the use of microalgae at the beginning of the food chain and significantly improve the nutritional quality of dairy products like cheese and yogurt.
As dietary preferences shift towards plant-based options, researchers view microalgae as a potential alternative to fish, particularly beneficial for children and pregnant women advised to limit their mercury intake. It’s crucial to ensure that products made from this enhanced milk do not possess an off-putting taste, which does not seem to be a concern in this case. Microalgae has already garnered attention for its promise to replace animal protein, with breakfast foods, beverages, and snacks being fortified by this tiny but powerful single-celled organism. Snack producer Mondelez has included algal protein in its Enjoy Life gluten-free baking mixes, and even Mars is reportedly exploring the use of algae-derived colors in some candy and gum products.
As more food manufacturers integrate microalgae into their offerings, sales are projected to surge. According to a report by Credence Research, the global market for microalgae is anticipated to reach $44.7 billion by 2023. In terms of increasing omega-3 fatty acid levels in milk, Dean Foods has launched its Horizon Organics milk featuring algal oil. However, this formulation has faced criticism due to concerns that the algal oil is synthetic, and skeptics question whether the 32 milligrams of omega-3 per one-cup serving justifies its higher price tag. Researchers have also tested the addition of flaxseed, another omega-3-rich ingredient, to livestock diets, and studies have shown that organic milk from grass-fed cows contains higher omega-3 levels than conventional milk from grain-fed cows.
In a 2015 study by Mintel, sales of non-dairy milk in the U.S. rose by 9%, while dairy milk sales fell by 7% during the same period. A glance at grocery store refrigerator cases reveals this trend, as retailers increasingly stock more plant-based milks with fewer artificial additives. Commercially available omega-3 enriched milk could provide a competitive edge for manufacturers of milk-based products like cheese and yogurt. By incorporating calcium citrate plus vitamin D3 into these dairy items, producers could help traditional milk better compete with plant-based alternatives made from nuts, soybeans, and rice, giving them another strategy to attract consumers.