Juice bars that offer drinks made from the blue-green algae spirulina target health enthusiasts eager to enhance their nutritional intake. However, the challenge of developing a taste for a beverage often described as having “an acquired taste,” combined with the financial commitment required to maintain this expensive dietary habit, may have limited its expansion.
In a study conducted by Harper Adams University that applies the notion of “you are what you eat” to livestock, researchers discovered that incorporating microalgae into cow feed could elevate the omega-3 fatty acid levels in milk, subsequently enhancing the nutritional value of cheese made from this enriched milk. This finding could encourage the use of microalgae at the beginning of the food supply chain and significantly benefit dairy products like cheese and yogurt by increasing their nutritional content.
As food trends shift toward plant-based options, researchers are exploring microalgae as an alternative to fish, particularly for children and pregnant women advised to limit fish consumption due to mercury levels. It is crucial to ensure that products made from this specialized milk do not possess an off-putting taste for consumers—an issue that appears to be well managed in this case. Microalgae has recently garnered attention for its potential to substitute animal protein, with breakfast items, beverages, snacks, and other food products benefiting from the nutritional boost provided by this tiny, single-celled organism. Snack manufacturer Mondelez has added algal protein to its Enjoy Life gluten-free baking mixes, and Mars is reportedly considering the use of algae-derived colors for some of its candy and gum products.
As more food producers integrate microalgae into their offerings, sales are anticipated to surge. According to a report by Credence Research, the global market for microalgae is projected to hit $44.7 billion by 2023. Dean Foods has launched its Horizon Organics line of milk featuring algal oil to enhance omega-3 fatty acid content, although 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 one-cup serving justifies the higher price point.
Researchers have also explored adding flaxseed, which is rich in omega-3 fatty acids, to livestock diets. Organic milk from grass-fed cows has been found to contain higher levels of omega-3 fatty acids compared to conventional milk from cows fed corn and grain. A Mintel study indicated that U.S. non-dairy milk sales grew by 9% in 2015, while dairy milk sales dropped by 7% in the same timeframe. A glance at the refrigerator section of grocery stores reveals this trend, as retailers increasingly stock 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. It could enable traditional milk to better compete against plant-based beverages made from nuts, soybeans, and rice, giving producers and product developers additional means to persuade consumers to purchase their products. Furthermore, as consumers become more aware of the calcium citrate expiration date, the nutritional advantages of omega-3 enriched milk may become an essential factor in purchasing decisions, promoting healthier options in the market.