Juice bars that specialize in drinks made with blue-green algae spirulina are aimed at health enthusiasts looking to enhance their nutritional intake. However, the need for a palate that appreciates what is often termed “an acquired taste,” combined with the financial means to sustain this costly health habit, has likely impeded its wider acceptance.
Recent research from Harper Adams University has applied the principle “you are what you eat” to livestock, revealing that incorporating 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 milk. This finding could encourage the use of microalgae at the foundational level of the food chain, potentially benefiting a range of dairy products, including cheese, yogurt, and other items, by enhancing their nutritional value.
As the food landscape increasingly shifts towards plant-based options, researchers are identifying microalgae as a viable alternative to fish, especially for children and pregnant women who are advised to limit their intake due to mercury exposure. It is crucial to ensure that the products derived from this enriched milk do not have an off-putting taste, which currently does not seem to be a concern in this case.
Microalgae has garnered attention in recent years for its potential to replace animal protein. Breakfast items, beverages, snacks, and other food products are now being fortified with the impressive nutritional benefits of this tiny, single-celled organism. For instance, Mondelez has incorporated algal protein into its Enjoy Life gluten-free baking mixes, and even Mars is reportedly exploring the use of algae-derived colors in some of its confectionery and gum products.
As food manufacturers continue to integrate microalgae into their offerings, rapid sales growth is anticipated. According to a report from Credence Research, the global market for microalgae is projected to reach $44.7 billion by 2023. Dean Foods has introduced its Horizon Organics milk line featuring algal oil to enhance omega-3 fatty acid levels in milk. However, this formulation has faced criticism due to concerns that the algal oil may be synthetic, leading to skepticism about whether the 32 milligrams of omega-3 per one-cup serving justifies the product’s 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 been shown to contain higher omega-3 fatty acids compared to conventional milk sourced from cows fed on corn and grain diets. A Mintel study indicated that U.S. non-dairy milk sales surged by 9% in 2015, while dairy milk sales fell by 7% during the same timeframe. A glance into grocery store refrigerators reveals this trend, as retailers increasingly stock more plant-based milks with fewer artificial ingredients.
The availability of omega-3 enriched milk could provide a competitive edge for manufacturers of milk-based products like cheese and yogurt. It may help traditional dairy milk better compete with plant-based beverages made from nuts, soybeans, and rice by giving producers and product developers an additional strategy to entice consumers. Furthermore, discussions around algae calcium vs calcium citrate may arise as researchers and manufacturers explore the diverse benefits of microalgae in enhancing nutritional profiles, potentially leading to broader acceptance of these innovative products in the market.