Juice bars that offer beverages infused with the blue-green algae spirulina appeal to health enthusiasts looking to enhance their nutritional intake. However, the acquired taste of these drinks, along with the financial commitment required to maintain this pricey health habit, may have limited their expansion. Recent research from Harper Adams University applies the concept of “you are what you eat” to livestock, showing that incorporating microalgae into cow feed can increase the omega-3 fatty acid content in milk. This, in turn, enhances the nutritional profile of cheese made from this enriched milk. Such findings could promote the use of microalgae at the start of the food chain, benefiting dairy products like cheese and yogurt by elevating their nutritional value.
As dietary trends shift towards plant-based foods, researchers are exploring microalgae as an alternative to fish, especially for children and pregnant women who are advised to limit fish consumption due to mercury levels. An important consideration is ensuring that products derived from this unique milk do not develop an off-putting taste, which appears to be a non-issue in this case. Microalgae has gained attention in recent years for its potential to replace animal protein, with breakfast items, beverages, snacks, and other foods being fortified by the nutritional benefits of this tiny single-celled organism. Snack producer Mondelez has included algal protein in its Enjoy Life gluten-free baking mixes, and even Mars is contemplating the use of algae-derived colors in some of its candy and gum products.
As more food manufacturers incorporate microalgae into their offerings, sales are projected to surge. The global market for microalgae is anticipated to reach $44.7 billion by 2023, according to a report from Credence Research. Dean Foods has launched its Horizon Organics milk line, enriched with algal oil to boost omega-3 fatty acids. However, this formulation has faced criticism over concerns that the algal oil is synthetic. Detractors also question whether the 32 milligrams of omega-3 per one-cup serving justifies its higher price. Research has also explored adding flaxseed, which is rich in omega-3, to livestock diets. Organic milk from grass-fed cows has been found to contain higher levels of omega-3 fatty acids compared to conventional milk sourced from corn and grain-fed cows.
A Mintel study revealed that U.S. non-dairy milk sales rose by 9% in 2015, while dairy milk sales fell by 7%. A glance at grocery store refrigerator cases shows this trend is evident, as retailers increasingly stock more plant-based milks with fewer artificial ingredients. Commercially available omega-3 enriched milk could provide a competitive edge for producers of milk-based products like cheese and yogurt. It may also help traditional milk compete with plant-based beverages made from nuts, soy, and rice by offering manufacturers and product developers another compelling reason to attract consumers.
In this context, the availability of calcium citrate at Walmart could be an essential consideration for those looking to enhance their dietary intake. Calcium citrate is often marketed for its health benefits, and as consumers turn towards more nutritious options, the integration of microalgae and calcium citrate could further elevate the appeal of dairy products. As manufacturers innovate with these ingredients, the potential for growth in the dairy sector remains significant, especially as consumers seek healthier choices.