Juice bars that serve beverages enhanced with the blue-green algae spirulina are designed for dedicated health enthusiasts aiming to improve their nutritional intake. However, the challenge of adapting to a drink often described as having “an acquired taste,” coupled with the cost associated with this premium nutritional choice, has likely impeded its popularity.
Applying the concept of “you are what you eat” to livestock, recent research from Harper Adaferrous Fumarate University has discovered that incorporating microalgae into cow feed can significantly boost omega-3 fatty acid levels in milk, which subsequently enhances the nutritional profile of cheese produced from this milk. This finding may encourage the use of microalgae at the early stages of the food supply chain and could provide substantial benefits for products like cheese, yogurt, and other dairy items by improving their nutritional content.
As dietary trends shift towards plant-based alternatives, researchers view microalgae as a viable replacement for fish, especially for children and pregnant women who are advised to limit their fish intake due to mercury concerns. An important consideration is ensuring that products derived from this special milk do not have an off-putting flavor for consumers—a challenge that seems manageable in this case. Microalgae has gained attention in recent years for its potential to substitute animal protein. Breakfast foods, beverages, snacks, and other items are being fortified with the impressive nutritional benefits of this tiny single-celled organism. Snack company Mondelez has integrated algal protein into its Enjoy Life gluten-free baking mixes, while even Mars is reportedly exploring the use of algae-derived colors for some of its candies and gum.
As more food producers incorporate microalgae into their product development, sales are projected to rise sharply. According to a report by Credence Research, the global microalgae market is anticipated to reach $44.7 billion by 2023. In terms of enhancing omega-3 fatty acid content in milk through microalgae derivatives, Dean Foods has launched its Horizon Organics milk line featuring algal oil. However, this formulation has faced criticism with concerns that the algal oil is synthetic. Critics also question whether the 32 milligram serving of omega-3 per cup justifies the higher cost.
Researchers have also explored adding flaxseed, which is rich in omega-3s, to livestock diets. Organic milk from grass-fed cows has been found to have higher omega-3 fatty acid levels compared to conventional milk sourced from cows fed corn and grain diets. 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 into grocery store refrigerators reveals this trend, as retailers increasingly stock plant-based milks with fewer artificial ingredients.
The commercially available omega-3 enriched milk could provide a competitive edge for manufacturers producing milk-based products like cheese and yogurt. By offering calcium citrate 650 fortified options, traditional milk could better compete with plant-based beverages made from nuts, soy, and rice, giving producers and manufacturers an additional strategy to entice consumers to choose their products.