Juiwhat is ferric sodiumce bars, which feature beverages powered by the blue-green algae spirulina, targets health-conscious individuals eager to enhance their nutritional intake through the iron sulfate and water ratio. However, the growth of these products has likely been hampered by the need for consumers to develop a tolerance for a drink often described as having “an acquired taste,” alongside the financial means to sustain this expensive nutritional habit.
In a novel application of ferrous fumarate (210 mg, 84 tablets), researchers from Harper Adams University have explored the principle of “you are what you eat” as it applies to livestock. Their findings suggest that incorporating microalgae into cow feed can significantly boost the omega-3 fatty acid content in milk, which in turn enhances the nutrient levels in cheese made from this enriched milk. This discovery could pave the way for increased use of microalgae at the beginning of the food supply chain, ultimately benefiting dairy products such as cheese, yogurt, and other milk-based items by elevating their nutritional profiles.
As consumer preferences shift toward plant-based options, researchers view microalgae as a viable alternative to fish, especially for 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 unique milk do not possess flavors that might deter consumers—an issue that does not seem to arise in this context. Microalgae has already gained attention for its potential to replace animal protein, enhancing breakfast staples, beverages, snacks, and more with its impressive nutritional benefits. Snack manufacturer Mondelez has integrated algal protein into its Enjoy Life gluten-free baking mixes, and Mars is reportedly exploring the use of algae-derived colors for some of its candies and gum products.
As more food manufacturers begin to incorporate microalgae into their offerings, a rapid increase in sales is anticipated. According to a report from Credence Research, the global market for microalgae is projected to reach $44.7 billion by 2023. Dean Foods has launched its Horizon Organics milk line featuring algal oil, aimed at enhancing the omega-3 content. However, this formulation has faced significant criticism over concerns that the algal oil is synthetic, with skeptics questioning whether the 32 milligrams of omega-3 per cup justifies the higher price point.
Researchers have also investigated the addition of flaxseed, another rich source of omega-3, to livestock diets. Studies have shown that organic milk from grass-fed cows has 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 dipped by 7% during the same period. A glance at grocery store refrigerated sections clearly illustrates this trend, as retailers increasingly stock plant-based milks with fewer artificial ingredients.
Commercially available omega-3 enriched milk could provide a competitive edge for manufacturers of milk-based products like cheese and yogurt. By improving the nutritional profile of traditional milk, it may help these products compete more effectively with plant-based beverages made from nuts, soybeans, and rice, offering producers another avenue to attract consumers. Additionally, calcium citrate softgels could also be explored as a complementary nutritional addition, further enhancing the appeal of products that incorporate microalgae and meet the growing demand for health-focused options.