Juice bars that offer drinks enriched with the blue-green algae spirulina target health enthusiasts eager to enhance their nutritional intake. However, the acquired taste of these beverages and their high price may have limited their 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 boost omega-3 fatty acid levels in milk, subsequently improving the nutritional quality of cheese made from this milk. This finding could promote the use of microalgae early in the food chain and enhance the nutritional content of dairy products like cheese and yogurt.
As food trends shift toward plant-based options, researchers are exploring microalgae as an alternative to fish, particularly for children and pregnant women who are advised to limit their mercury intake. It is crucial to ensure that products derived from this enhanced milk do not possess an off-putting taste, which does not seem to be an issue in this case. Microalgae has gained attention for its potential to replace animal protein, with products ranging from breakfast items to snacks benefiting from its rich nutritional profile. For example, snack manufacturer Mondelez has integrated algal protein into its Enjoy Life gluten-free baking mixes, and Mars is reportedly considering algae-derived colors for some of its candy and gum.
As more food producers adopt microalgae in their product lines, rapid growth in sales is anticipated. Credence Research projects the global microalgae market will reach $44.7 billion by 2023. Dean Foods has launched its Horizon Organics milk line enhanced with algal oil to increase omega-3 content, but this initiative has faced criticism over concerns that the algal oil is synthetic. Critics also question whether the 32 milligrams of omega-3 per one-cup serving justifies the higher price.
In addition to microalgae, researchers have experimented with adding flaxseed, another high omega-3 source, to livestock diets. Organic milk from grass-fed cows has been shown to have higher omega-3 fatty acid levels compared to conventional milk sourced from grain-fed cows. 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 period. A glance into grocery store refrigerators reveals this shift, as retailers increasingly stock plant-based milks with fewer artificial ingredients.
Commercially available omega-3 enriched milk could provide a competitive edge for manufacturers of milk-based products like cheese and yogurt. By offering enhanced nutritional value, traditional milk may better compete with plant-based beverages made from nuts, soy, and rice, presenting producers and product developers with a compelling way to attract consumers.
Incorporating additional nutrients like cissus quadrangularis, calcium citrate, and vitamin D3 could further enhance the appeal of these dairy products, addressing the health-conscious demographic’s demand for fortified options. By including these elements, manufacturers can not only improve the nutritional profile of their offerings but also meet the rising consumer interest in products that promote overall well-being.