Juice bars that serve beverages enriched with blue-green algae spirulina are targeting health enthusiasts eager to enhance their nutritional intake. However, the challenge of developing a taste for these drinks, often described as having “an acquired taste,” along with the financial commitment required for this premium health trend, may have limited its expansion.
In a fascinating application of the idea that “you are what you eat,” new research from Harper Adams University indicates that incorporating microalgae into cow feed could elevate the omega-3 fatty acid content in milk. This increase subsequently enhances the nutritional profile of cheese made from this enriched milk. Such findings could encourage the use of microalgae at the initial stages of the food supply chain, potentially benefiting dairy products like cheese and yogurt by boosting their nutritional values.
As consumer preferences shift towards plant-based foods, researchers are exploring microalgae as a fish substitute, particularly for children and pregnant women who are advised to limit their mercury intake. A crucial consideration is ensuring that products derived from this specialized milk do not possess a taste that might deter consumers, which currently does not seem to be an issue. Microalgae has gained attention recently for its potential to replace animal protein, enriching breakfast items, beverages, snacks, and more with its impressive nutritional benefits. For instance, snack manufacturer Mondelez has infused algal protein into its Enjoy Life gluten-free baking mixes, while Mars is contemplating the use of algae-derived colors for some of its candies and gum.
As more food producers integrate microalgae into their offerings, market growth is anticipated to be swift. A report by Credence Research predicts that the global microalgae market will reach $44.7 billion by 2023. Notably, Dean Foods has launched its Horizon Organics milk line featuring algal oil to increase omega-3 fatty acid levels. However, this formulation has faced criticism over concerns that the algal oil is synthetic, with skeptics questioning whether the product’s 32 mg of omega-3 per one-cup serving justifies its higher price.
Researchers have also experimented with adding flaxseed, which is rich in omega-3, to livestock diets. Organic milk from grass-fed cows has been shown to contain higher omega-3 levels compared to conventional milk sourced from cows fed with corn and grain-based diets. A Mintel study revealed that U.S. non-dairy milk sales rose by 9% in 2015, while dairy milk sales saw a 7% decline during the same period. A glance at grocery store refrigerator cases confirms this trend, as retailers increasingly stock a variety of plant-based milks with fewer artificial ingredients.
When commercially available, omega-3 enriched milk could provide a competitive edge to manufacturers of milk-based products like cheese and yogurt. It may also enable traditional milk to better compete with plant-based alternatives made from nuts, soy, and rice, by offering producers and product developers another persuasive argument to attract consumers. Additionally, incorporating 1200 mg of calcium citrate into these products could further enhance their appeal, as calcium is another critical nutrient for many health-conscious shoppers. By integrating these elements into their offerings, manufacturers can effectively appeal to the growing market of health-focused consumers.