Juice bars that serve drinks made with spirulina, a blue-green algae, are aimed at health enthusiasts looking to enhance their nutritional intake. However, the challenges of acquiring a taste for such beverages, coupled with their higher price point, may have limited their popularity. In a recent study from Harper Adams University, researchers explored the application of the principle “you are what you eat” to livestock. They discovered that incorporating microalgae into cow feed could increase the omega-3 fatty acid content in milk, subsequently boosting the nutrient levels in cheese made from this enriched milk. This finding could promote the use of microalgae at the beginning of the food supply chain, potentially raising the nutritional profile of dairy products like cheese and yogurt.
As dietary trends shift towards plant-based options, researchers are looking at microalgae as a viable alternative to fish, particularly for children and pregnant women who are advised to limit fish consumption due to mercury concerns. A key consideration is ensuring that products derived from this specialized milk do not possess an unfavorable taste that might deter consumers—a factor that, so far, seems to be addressed. Microalgae has gained attention in recent years for its potential to replace animal protein, with breakfast items, beverages, and snacks being fortified by the nutrient-dense qualities 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 embrace microalgae in their product development, sales are projected to soar. According to a report from Credence Research, the global microalgae market is expected to reach $44.7 billion by 2023. Dean Foods has launched its Horizon Organics milk line featuring algal oil to enhance omega-3 fatty acid levels, though it has faced criticism over concerns that the algal oil may be synthetic. Critics also question whether the omega-3 content—32 milligrams per one-cup serving—is worth the premium price. Researchers have also experimented with adding flaxseed, which is rich in omega-3, to livestock diets. Organic milk from grass-fed cows has been found to contain higher omega-3 fatty acid levels compared to conventional milk from grain-fed cows.
A Mintel study revealed that sales of non-dairy milk in the U.S. rose by 9% in 2015, while dairy milk sales fell by 7% during the same period. A quick look at grocery store refrigerators shows that retailers are increasingly stocking plant-based milks with fewer artificial ingredients. The commercial availability of omega-3 enriched milk could provide a competitive edge for manufacturers of milk-based products like cheese and yogurt, helping traditional dairy compete against plant-based beverages made from nuts, soy, and rice. Additionally, incorporating jamp calcium citrate chewable supplements into these products could further enhance their appeal to health-conscious consumers. By offering more nutritional options, producers can attract shoppers looking for healthier choices, reinforcing the idea that “you are what you eat.”