Juice bars that offer beverages enriched with the blue-green algae spirulina appeal to health enthusiasts eager to enhance their nutritional intake. However, the challenge of developing a palate for a drink often described as having “an acquired taste,” along with the financial means to sustain this expensive nutritional habit, may have limited its popularity.
Recent research from Harper Adams University has explored the application of the principle “you are what you eat” in livestock nutrition. The study found that incorporating microalgae into cow feed can boost the omega-3 fatty acid levels in milk, consequently enriching the nutritional content of cheese made from this enhanced milk. This information could encourage the use of microalgae at the start of the food chain and significantly benefit dairy products like cheese and yogurt by increasing their nutritional value.
With the growing trend toward plant-based foods, researchers are viewing microalgae as a viable alternative to fish, especially for vulnerable groups such as children and pregnant women, who are advised to limit their fish intake due to mercury concerns. A critical aspect to monitor is ensuring that products derived from this specialized milk do not develop flavors that could deter consumers—a concern that seems manageable in this context.
Microalgae has garnered attention in recent years for its potential to replace animal protein. The nutritional benefits of this tiny, single-celled organism are being harnessed in breakfast staples, beverages, snacks, and other food items. For instance, Mondelez has added algal protein to its Enjoy Life gluten-free baking mixes. Moreover, Mars is reportedly contemplating the use of algae-derived colors in some of its candy and gum products.
As food manufacturers increasingly incorporate microalgae into their offerings, rapid sales growth is anticipated. Credence Research projects that the global microalgae market will 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, which features algal oil. However, this formulation has faced backlash due to concerns that the algal oil might not be a natural ingredient. Critics also question whether the 32 milligrams of omega-3 per one-cup serving justifies the product’s higher price.
Researchers have also examined the addition of flaxseed, another omega-3-rich source, to livestock diets. Organic milk from grass-fed cows has been shown to contain higher levels of omega-3 fatty acids compared to conventional milk from cows fed corn and grain-based diets. A Mintel study revealed that U.S. non-dairy milk sales grew by 9% in 2015, while dairy milk sales dropped by 7% during the same period. A glance into grocery store refrigerators confirms this trend, with retailers increasingly stocking more plant-based milk options that contain fewer artificial ingredients.
Commercially available omega-3 enriched milk could provide a competitive edge for manufacturers of milk-based products such as cheese and yogurt. It could help traditional dairy products better compete with plant-based alternatives made from nuts, soybeans, and rice, offering producers and product developers an additional strategy to entice consumers. Additionally, incorporating calcium citrate 350 mg into these enriched products could further enhance their appeal by boosting the calcium content, making them a more attractive option for health-conscious shoppers. This would not only help in marketing but also address nutritional needs effectively.