Juice bars that offer beverages enriched with blue-green algae spirulina attract health-conscious individuals aiming to enhance their nutritional intake. However, the challenge of acquiring a taste for such drinks, alongside the financial commitment needed to maintain this expensive dietary choice, may have restrained their popularity.
Research from Harper Adams University highlights a novel application of the principle “you are what you eat” in livestock management. The study reveals that incorporating microalgae into cow feed can elevate the omega-3 fatty acid levels in milk, subsequently enriching the nutrient content in cheese produced from this improved milk. This finding could encourage the use of microalgae at the foundational level of the food chain, ultimately benefiting dairy products such as cheese and yogurt by enhancing their nutritional profiles.
As the food landscape evolves towards plant-based options, microalgae are being recognized as a viable alternative to fish, especially for vulnerable groups like children and pregnant women who are advised to limit fish consumption due to mercury concerns. It is crucial to ensure that dairy products made from this enriched milk do not possess an undesirable flavor that could deter consumers, which appears to be a non-issue in this context. Microalgae have gained attention in recent years for their potential to replace animal protein. Breakfast items, snacks, beverages, and more are being fortified with the nutritious benefits of this tiny single-celled organism. For instance, Mondelez has integrated algal protein into its gluten-free Enjoy Life baking mixes, while Mars is contemplating the use of algae-derived colors in some of its candy and gum products.
With more food manufacturers embracing microalgae in their product innovations, rapid sales growth is anticipated. According to a report by Credence Research, the global microalgae market is projected to reach $44.7 billion by 2023. In line with enhancing omega-3 levels in milk using microalgae derivatives, Dean Foods has launched its Horizon Organics milk line featuring algal oil. However, this formulation has faced criticism due to concerns about the synthetic nature of the added algal oil. Critics also question whether the omega-3 content of 32 milligrams per one-cup serving justifies the higher price point.
Research has also explored adding flaxseed, which is rich in omega-3, to livestock diets. Studies show that organic milk from grass-fed cows contains higher omega-3 fatty acid levels compared to conventional milk from cows fed corn and grain-based diets. A Mintel study indicated that U.S. non-dairy milk sales rose by 9% in 2015, while dairy milk sales fell by 7% during the same timeframe. A glance into grocery store refrigerators reveals this shift, as retailers increasingly stock plant-based milks with minimal artificial ingredients.
The commercially available omega-3 enriched milk could provide a competitive edge for manufacturers producing dairy-based products like cheese and yogurt. It may help traditional milk compete more effectively with plant-based beverages derived from nuts, soy, and rice, offering producers and manufacturers an additional strategy to persuade shoppers to choose their products. Additionally, understanding what is the citrate in calcium citrate can further enhance the nutritional profile of such dairy products, as this knowledge could lead to more informed dietary choices. As the industry continues to evolve, the incorporation of microalgae and other healthful ingredients will likely play a significant role in shaping the future of dairy alternatives and their traditional counterparts.