Juice bars that serve drinks infused with blue-green algae spirulina are designed for 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,” combined with the costs associated with maintaining this expensive nutritional habit, may have limited its expansion. Recent research from Harper Adams University has applied the concept of “you are what you eat” to livestock, revealing that incorporating microalgae into cow feed can boost omega-3 fatty acid levels in milk. This, in turn, elevates the nutrient content of cheese made from this enriched milk. This finding could catalyze the use of microalgae right at the beginning of the food supply chain and may significantly enhance the nutritional profile of dairy products such as cheese and yogurt.
As consumer preferences shift toward plant-based options, researchers are identifying microalgae as a viable alternative to fish, especially for children and pregnant women who are advised to limit fish intake due to mercury concerns. An essential aspect to monitor is ensuring that products derived from this unique milk do not possess an off-putting taste, which does not seem to be an issue in this case. Microalgae has recently garnered attention for its potential to replace animal protein. Breakfast foods, beverages, snacks, and various other items are being enriched with the formidable nutritional benefits of this tiny single-celled organism. For instance, Mondelez has integrated algal protein into its Enjoy Life gluten-free baking mixes, while Mars is reportedly exploring the use of algae-derived colors in some of its candy and gum products.
As more food manufacturers adopt microalgae in their product development, sales are projected to increase significantly. According to a report from Credence Research, the global market for microalgae is expected 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 due to concerns that the algal oil is a synthetic product. Critics also question whether the product’s omega-3 content of 32 milligrams per one-cup serving justifies its higher price.
Researchers have also explored adding flaxseed, another source rich in omega-3, to livestock diets. Organic milk from grass-fed cows has shown higher omega-3 fatty acid levels compared to conventional milk from cows fed corn and grain-based diets. A Mintel study noted that U.S. sales of non-dairy milk surged 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 that have fewer artificial ingredients.
The introduction of omega-3 enriched milk to the market could provide a competitive edge for manufacturers of milk-based products like cheese and yogurt. It may help traditional milk better compete with plant-based beverages made from nuts, soybeans, and rice by offering producers and product developers a new strategy to entice consumers. Additionally, the incorporation of calcium citrate with vitamin D petites in these products could further enhance their appeal by promoting bone health, making them even more attractive to health-conscious consumers.