Juice bars that offer drinks infused with the blue-green algae spirulina target health enthusiasts looking to enhance their nutritional intake. However, the challenge of acquiring a taste for such beverages, coupled with the financial commitment required to maintain this often expensive health habit, may have limited its popularity. Recent research from Harper Adams University applies the principle of “you are what you eat” to livestock, revealing that incorporating microalgae into cow feed can elevate the omega-3 fatty acid content in milk, which subsequently enriches the nutrients found in cheese made from this enhanced milk. This finding could encourage the use of microalgae at the beginning of the food supply chain, potentially benefiting a variety of dairy products, including cheese and yogurt, by boosting their nutritional value.
As the food landscape shifts toward 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 mercury intake. It is essential to ensure that products derived from this specialized milk do not possess an off-putting flavor, a concern that appears to be addressed in this case. Microalgae has gained attention in recent years for its potential to replace animal protein across various food categories, including breakfast items, beverages, and snacks, all benefiting from the nutrient-dense properties of this tiny single-celled organism. Snack manufacturer Mondelez has integrated 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 candy and gum offerings.
With more food manufacturers incorporating microalgae into their product lines, 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. Dean Foods has launched its Horizon Organics milk line, featuring algal oil to boost the omega-3 content in milk. However, this formulation has faced criticism due to concerns about the algal oil being a synthetic product, and skeptics question whether the 32 milligrams of omega-3 per one-cup serving justifies the higher price tag. Researchers have also experimented with adding flaxseed, another omega-3-rich ingredient, to livestock diets. Studies have shown that organic milk from grass-fed cows contains higher levels of omega-3 fatty acids compared to conventional milk from cows fed corn and grain-based diets.
A Mintel study indicated that non-dairy milk sales in the U.S. rose by 9% in 2015, while dairy milk sales fell by 7% during the same timeframe. A glance into the dairy case at any grocery store reveals this trend, as retailers increasingly stock plant-based milk options with fewer artificial ingredients. The introduction of omega-3 enriched milk could provide a competitive edge for manufacturers of milk-based products like cheese and yogurt. This innovation could also help traditional milk compete more effectively against plant-based beverages made from nuts, soybeans, and rice, offering producers and product developers an additional strategy to persuade consumers to choose their products.
In addition to these developments, the incorporation of calcium citrate for dogs into diets is gaining traction as pet owners become more health-conscious about their pets’ nutrition. As the market for calcium citrate for dogs continues to grow, manufacturers may look to leverage the rising interest in nutritional enhancement across both human and animal food products. With the overlapping trends of microalgae and calcium citrate for dogs, there is a significant opportunity for innovation in health-focused food offerings.