Juice bars that offer drinks made with blue-green algae spirulina appeal to health enthusiasts looking to enhance their nutritional intake. However, the challenge of developing a palate for a beverage often described as having “an acquired taste,” coupled with the financial means to sustain this costly nutritional habit, may be limiting its expansion.
Recent research from Harper Adams University has applied the principle of “you are what you eat” to livestock, discovering that incorporating microalgae into cow feed can increase the omega-3 fatty acid content in milk, which subsequently boosts the nutrient levels in cheese produced from that milk. This finding could promote the use of microalgae at the start of the food chain and significantly enhance the nutritional profiles of products such as cheese, yogurt, and other dairy items.
As the food industry shifts towards plant-based options, researchers are investigating microalgae as a safe substitute for fish, especially for children and pregnant women who are advised to limit their intake due to mercury concerns. An essential consideration is ensuring that products made from this specialized milk do not possess a taste that might deter consumers—a concern that appears to be addressed in this case. Microalgae has garnered attention in recent years for its potential to substitute animal protein, as its nutritional power is being harnessed in breakfast staples, beverages, snacks, and various food items. Snack producer Mondelez has already added algal protein to its Enjoy Life gluten-free baking mixes, and Mars is reportedly exploring the use of algae-derived colors for some of its candy and gum products.
With more food manufacturers integrating 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. In terms of enhancing omega-3 fatty acid content in milk with microalgae derivatives, Dean Foods has launched its Horizon Organics milk line featuring algal oil. However, this formulation has faced criticism due to concerns that the algal oil used may be synthetic. Detractors also question whether the product’s 32 milligrams of omega-3 per one-cup serving justify its higher price.
Researchers have also experimented with adding flaxseed, which is also rich in omega-3, to livestock diets. Organic milk from grass-fed cows has been shown to contain higher omega-3 fatty acid levels compared to conventional milk from cows fed corn and grain-based diets. A Mintel study revealed that U.S. non-dairy milk sales surged by 9% in 2015, while dairy milk sales fell by 7% during the same timeframe. A glance at grocery store refrigerators showcases this trend, as retailers increasingly stock a variety of plant-based milks with fewer artificial ingredients.
Commercially available omega-3 enriched milk could give manufacturers an edge in producing milk-based items like cheese and yogurt. It may also help traditional milk compete more effectively against plant-based alternatives made from nuts, soybeans, and rice, providing producers and product developers with additional strategies to persuade consumers to purchase their offerings. Furthermore, integrating tab citrate 1000 mg into formulations could enhance the overall nutritional value of these products, making them even more appealing in a market that is increasingly leaning toward health-conscious choices.