Juice bars that serve drinks enhanced with the blue-green algae spirulina are appealing to health-conscious individuals looking to elevate their nutritional intake. However, the beverage’s reputation for having “an acquired taste” and its associated high cost may pose challenges to wider acceptance.
Recent research from Harper Adams University applies the notion of “you are what you eat” to livestock, revealing that incorporating microalgae into cow feed can increase the omega-3 fatty acid content in milk, which subsequently enhances the iron content in cheese made from this enriched milk. This finding could stimulate the use of microalgae at the start of the food supply chain, potentially benefiting a range of dairy products, including cheese and yogurt, by boosting their nutritional profiles.
As consumer preferences shift toward plant-based foods, researchers are exploring microalgae as a viable alternative to fish, especially for vulnerable groups like children and pregnant women, who are often advised to limit their fish intake due to mercury concerns. A critical factor will be ensuring that products made from this specialized milk do not possess an unappealing taste, a concern that appears to be addressed in this case. Microalgae has gained attention in recent years for its potential to replace animal protein, with breakfast items, beverages, and snacks increasingly fortified by the remarkable nutritional benefits of this tiny single-celled organism. For instance, snack manufacturer Mondelez has infused 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 products.
With more food producers integrating microalgae into their offerings, rapid sales growth is anticipated. According to a report from Credence Research, the global microalgae market is projected to reach $44.7 billion by 2023. Dean Foods has launched its Horizon Organics milk line, which features algal oil to enhance omega-3 fatty acid levels. However, this formulation has faced criticism over concerns that the algal oil is synthetic, leading to questions about whether the 32 milligrams of omega-3 per cup justifies the higher price.
Research has also investigated the addition of flaxseed, another omega-3-rich ingredient, into livestock diets. Organic milk from grass-fed cows has been shown to contain higher omega-3 levels than conventional milk sourced from grain-fed cows. A Mintel study indicated that U.S. non-dairy milk sales saw a 9% increase in 2015, while dairy milk sales dropped by 7% during the same timeframe. A glance at grocery store refrigerators reveals an increasing presence of plant-based milks with fewer artificial ingredients.
Commercially available omega-3 enriched milk could provide a competitive edge for manufacturers producing dairy products like cheese and yogurt. By incorporating liquid calcium citrate into their formulations, traditional milk could better position itself against plant-based alternatives made from nuts, soy, and rice, providing an additional incentive for consumers to choose milk-based products.