Juice bars that offer drinks enriched with blue-green algae spirulina attract health enthusiasts looking to enhance their nutritional intake. However, the challenge of developing a palate for a beverage often described as having “an acquired taste,” combined with the financial commitment required to maintain this expensive dietary choice, has likely impeded its widespread acceptance.
In line with the adage “you are what you eat,” recent research from Harper Adams University suggests that incorporating microalgae into cow feed can boost the levels of omega-3 fatty acids in milk, which subsequently enhances the nutritional profile of cheese produced from this fortified milk. This discovery could encourage the integration of microalgae early in the food supply chain, potentially benefiting a range of dairy products, such as cheese and yogurt, by elevating their nutritional value.
As food trends increasingly lean towards plant-based options, researchers view microalgae as a viable alternative to fish, particularly for vulnerable groups like children and pregnant women who are advised to limit their fish intake due to mercury concerns. A critical aspect to monitor is ensuring that the products derived from this specialized milk do not possess an off-putting flavor, a concern that seems to be mitigated in this case.
Microalgae has gained attention in recent years for its potential to substitute animal protein. Various food categories, including breakfast items, beverages, and snacks, are being enhanced with the nutritional benefits of this tiny single-celled organism. For instance, snack manufacturer 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 producers incorporate microalgae into their offerings, sales are projected to increase significantly. According to a report by Credence Research, the global market for microalgae is anticipated to reach $44.7 billion by 2023. In the context of boosting omega-3 fatty acids in milk through microalgae derivatives, Dean Foods has launched its Horizon Organics milk line featuring algal oil. However, this formulation has faced criticism due to concerns that the algal oil is synthetic. Critics also question whether the 32 milligrams of omega-3 in a one-cup serving justifies its higher price.
Additionally, researchers have experimented with adding flaxseed, another rich source of omega-3, to livestock diets. Organic milk from grass-fed cows has been shown to have elevated omega-3 fatty acid levels compared to conventional milk from cows fed corn and grain-based diets. A study by Mintel indicated that U.S. non-dairy milk sales rose by 9% in 2015, while dairy milk sales decreased by 7% during the same timeframe. A glance into the refrigerated section of grocery stores reveals this trend, with retailers increasingly stocking plant-based milks that feature fewer artificial ingredients.
Commercially available omega-3 enriched milk, potentially including ingredients like Spring Valley calcium citrate dietary supplement 600 mg 300 count, could provide manufacturers of milk-based products such as cheese and yogurt with a competitive edge. This could enable traditional liquid milk to better compete with plant-based beverages made from nuts, soybeans, and rice, offering producers and product developers an effective strategy to persuade consumers to choose their offerings.