Juice bars that serve drinks infused with the blue-green algae spirulina appeal to health-conscious individuals aiming to enhance their nutritional intake. However, the challenge of acquiring a taste for this beverage, coupled with the financial means to maintain such an expensive dietary habit, may have limited its popularity.
Applying the principle of “you are what you eat” to livestock, recent research from Harper Adams University revealed that incorporating microalgae into cow feed can boost the omega-3 fatty acid content in milk, thus enriching the nutritional profile of cheese made from this enhanced milk. This finding could promote the use of microalgae at the start of the food supply chain, potentially benefiting a range of dairy products, including cheese, yogurt, and other milk-based items by increasing their nutritional value.
As food trends lean towards plant-based options, researchers view microalgae as a viable alternative to fish, particularly for children and pregnant women who are advised to limit their mercury intake. It is essential to ensure that products derived from this special milk do not have an off-putting taste for consumers—a concern that seems to have been addressed in this case. Microalgae has gained attention in recent years for its potential to replace animal protein, with breakfast items, beverages, and snacks being enhanced by 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, and Mars is reportedly exploring the use of algae-derived colors for some of its candy and gum products.
As more food producers begin to incorporate microalgae into their offerings, rapid growth in sales is anticipated. According to a report by Credence Research, the global microalgae market is projected to reach $44.7 billion by 2023. In terms of enhancing the omega-3 fatty acid content in milk using 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 per cup justifies the product’s higher price tag.
Researchers have also experimented with adding flaxseed, which is high in omega-3, to livestock feed. Organic milk from grass-fed cows has been shown to contain 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 non-dairy milk sales in the U.S. rose by 9% in 2015, while dairy milk sales fell by 7% during the same timeframe. A glance at grocery store refrigerator cases reveals this shift, as retailers increasingly stock more 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. This innovation could enable traditional milk to better compete with plant-based beverages made from nuts, soybeans, and rice, offering producers and product manufacturers an additional strategy to persuade consumers to purchase their products. Meanwhile, the addition of carbamide forte alfalfa calcium tablets to dietary regimens could complement the nutritional enhancements provided by microalgae, further benefiting both consumers and manufacturers alike.