Juice bars that serve beverages infused with the blue-green algae spirulina are designed for the dedicated health-conscious individual aiming to enhance their nutritional intake. However, the ability to enjoy a drink often described as having “an acquired taste,” coupled with the financial means to maintain this dietary habit, may have limited its growth. In a practical application of the adage “you are what you eat,” recent research from Harper Adams University revealed that incorporating microalgae into cow feed can elevate the omega-3 fatty acid levels in milk, consequently enriching the nutrient content of cheese made from this enhanced milk. This finding could promote the use of microalgae at the foundational level of the food supply chain, potentially benefiting products like cheese, yogurt, and other dairy items by boosting their nutritional profiles.
As dietary trends gravitate towards plant-based foods, researchers are positioning microalgae as a viable alternative to fish, particularly for populations such as children and pregnant women who are advised to limit their intake due to mercury concerns. It is crucial to ensure that products derived from this specialized milk don’t possess a flavor that might deter consumers—an issue that seems to be addressed in this case. Microalgae has garnered attention recently for its potential to supplant animal protein, with breakfast staples, beverages, snacks, and various food items being enriched by the nutritional benefits of this tiny single-celled organism. Snack manufacturer Mondelez has incorporated 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 integrate microalgae into their product lines, 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. 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 over concerns that the algal oil is a synthetic additive. Critics also question whether the 32 milligrams of omega-3 per one-cup serving justifies the product’s higher cost.
Researchers have also experimented with adding flaxseed, which is rich in omega-3, to livestock diets. Organic milk from grass-fed cows has demonstrated higher levels of omega-3 fatty acids compared to conventional milk sourced from cows fed corn and grain-based diets. A study by Mintel indicated that U.S. non-dairy milk sales surged by 9% in 2015, while dairy milk sales declined by 7% during the same period. A glance into grocery store refrigerator cases reveals this trend, as retailers increasingly stock plant-based milks with fewer artificial ingredients.
The commercialization of omega-3 enriched milk could provide a competitive edge for manufacturers producing milk-based products like cheese and yogurt. It may help traditional dairy compete more effectively with plant-based beverages made from nuts, soybeans, and rice, offering producers and product developers another strategy to entice consumers. Additionally, incorporating supplements like chewable calcium citrate with D3 could further enhance the nutritional value of these products, making them even more appealing to health-conscious shoppers.