Juice bars that offer drinks infused with the blue-green algae spirulina are designed for health enthusiasts looking to enhance their nutritional intake. However, the acquired taste of such beverages, combined with the costs associated with this premium nutritional choice, may have limited their popularity. In a fascinating application of the idea that “you are what you eat” to livestock, recent studies from Harper Adams University suggest that incorporating microalgae into cattle feed can elevate the omega-3 fatty acid content in milk. This, in turn, enriches the nutritional profile of cheese made from this enhanced milk.
This research could pave the way for increased microalgae usage at the outset of the food chain, benefiting a variety of dairy products like cheese and yogurt by boosting their nutritional content. As consumer preferences shift toward plant-based options, researchers are exploring microalgae as a viable alternative to fish, especially for vulnerable populations such as children and pregnant women, who are often advised to limit fish consumption due to mercury concerns. A crucial aspect to monitor is whether dairy products derived from this specialized milk maintain a palatable flavor, which currently seems to be a non-issue.
Microalgae has gained attention recently for its potential to substitute animal protein across various foods including breakfast items, beverages, and snacks, thanks to its impressive nutritional profile. For instance, Mondelez has added algal protein to its Enjoy Life gluten-free baking mixes, while Mars is reportedly evaluating the use of algae-based colors in some of its candies and gums. As more food manufacturers embrace microalgae in their product innovations, sales are projected to surge. According to a report by Credence Research, the global microalgae market is anticipated to reach $44.7 billion by 2023.
In terms of increasing omega-3 fatty acid levels in milk using microalgae derivatives, Dean Foods has rolled out its Horizon Organics milk line that features algal oil. However, this formulation has faced significant criticism due to concerns that the algal oil is a synthetic product. Critics also question whether the 32 milligrams of omega-3 per one-cup serving justifies the higher price. Researchers have also examined the impact of adding flaxseed—another omega-3-rich ingredient—to livestock diets. Studies have shown that organic milk from grass-fed cows contains higher omega-3 fatty acid levels compared to conventional milk sourced from grain-fed cows.
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 at grocery store refrigerators reveals this trend, as retailers increasingly stock more plant-based milk options with minimal artificial ingredients. Commercially available omega-3 enriched milk could provide a competitive edge for manufacturers of milk-based products such as cheese and yogurt. It may help traditional dairy milk compete more effectively with plant-based alternatives made from nuts, soy, and rice by offering producers and product manufacturers another means to persuade consumers to choose their products.
With the rising emphasis on the ccm tablet content in health and nutrition, the integration of microalgae could play a significant role in enhancing the nutritional value of various food items, ultimately influencing consumer preferences and market dynamics.