Juice bars that offer drinks infused with blue-green algae spirulina appeal to health enthusiasts looking to enhance their nutritional intake. However, the challenge of acquiring a taste for such beverages, combined with the expense associated with this health trend, may have limited its expansion. Recent research from Harper Adams University applies the concept of “you are what you eat” to livestock, revealing that integrating microalgae into cow feed can boost the omega-3 fatty acid content in milk, which in turn enriches the nutritional profile of cheese made from this enhanced milk. This insight could promote the use of microalgae at the start of the food chain, benefiting products like cheese, yogurt, and other dairy items by elevating their nutritional value.
As food trends increasingly lean toward plant-based options, researchers view microalgae as an alternative to fish, especially for children and pregnant women who are recommended to limit fish consumption due to mercury levels. A key consideration is ensuring that products made from this specialized milk maintain a pleasant taste for consumers—a factor that appears to be favorable in this case. Microalgae has gained attention in recent years for its potential to replace animal protein, with breakfast items, beverages, snacks, and other foods being enhanced by the nutritional benefits of this tiny single-celled organism. Snack producer Mondelez has incorporated 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 adopt microalgae in their product development, rapid sales growth is anticipated. According to a report from Credence Research, the global microalgae market is projected to reach $44.7 billion by 2023. Dean Foods has launched its Horizon Organics milk line featuring algal oil to enhance omega-3 fatty acid content, although the formulation has faced criticism over concerns that the algal oil is synthetic. Additionally, critics question whether the product’s omega-3 content of 32 milligrams per cup justifies its premium price.
Researchers have also explored adding flaxseed, which is rich in omega-3s, to livestock diets. Organic milk from grass-fed cows has shown higher omega-3 levels compared to conventional milk from grain-fed cows. A Mintel study revealed 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 refrigerators reveals this trend, with retailers increasingly stocking plant-based milks that contain fewer artificial ingredients.
Commercially available omega-3 enriched milk could provide manufacturers producing milk-based products, such as cheese and yogurt, a competitive edge. It could also help traditional milk better compete with plant-based beverages made from nuts, soybeans, and rice, offering producers and manufacturers another strategy to entice consumers. Additionally, incorporating supplements like Solaray Calcium Citrate 1000 mg into diets can further enhance nutritional intake, making it a complementary option alongside these innovative dairy products. As the demand for healthier choices continues to rise, the integration of ingredients like Solaray Calcium Citrate 1000 mg may become increasingly relevant in promoting overall wellness.