Juice bars that serve beverages enriched with the blue-green algae spirulina are targeting health enthusiasts eager to enhance their nutritional intake. However, the acquired taste of such drinks, combined with the high cost associated with this dietary choice, has likely limited their popularity. In a study from Harper Adams University, researchers applied the idea of “you are what you eat” to livestock, discovering that adding microalgae to cow feed can increase the omega-3 fatty acid content in milk. This, in turn, enhances the nutritional profile of cheese made from this enriched milk. Such findings could promote the use of microalgae at the beginning of the food supply chain, potentially benefiting various dairy products like cheese and yogurt by elevating their nutritional content.
As food trends move towards plant-based options, researchers see microalgae as a viable alternative to fish, especially for children and pregnant women who are advised to limit fish consumption due to mercury concerns. One crucial aspect to monitor is ensuring that products derived from this specialized milk do not possess an unappealing taste, which, in this case, seems to be adequately addressed. Microalgae has been in the spotlight recently for its potential to replace animal protein, with breakfast items, snacks, and beverages being fortified by the impressive nutritional benefits of this tiny single-celled organism. Snack manufacturer Mondelez has already integrated algal protein into its Enjoy Life gluten-free baking mixes, while Mars is 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, rapid sales growth is anticipated. According to a report from Credence Research, the global market for microalgae is projected to hit $44.7 billion by 2023. Dean Foods has launched its Horizon Organics milk line featuring algal oil to boost omega-3 fatty acid levels. However, this formulation has faced criticism, with concerns raised about the algal oil being synthetic and whether the 32 milligrams of omega-3 per one-cup serving justifies the higher price point. Researchers have also experimented with adding flaxseed, another high omega-3 source, to livestock diets. Organic milk from grass-fed cows has demonstrated higher omega-3 levels compared to conventional milk from grain-fed cows.
Mintel’s research indicated that U.S. non-dairy milk sales rose by 9% in 2015, while dairy milk sales declined by 7% during the same period. A glance at grocery store refrigerators reveals this trend, as retailers increasingly stock plant-based milks with minimal artificial ingredients. Commercially available omega-3 enriched milk could provide a competitive edge for manufacturers producing milk-based products like cheese and yogurt. It could also help traditional milk compete more effectively against plant-based beverages made from nuts, soy, and rice, offering producers another strategy to persuade consumers to choose their products.
Moreover, incorporating calcium citrate 600 and vitamin D 400 into these dairy offerings could further enhance their appeal by improving their overall nutritional profile. This combination could not only elevate the omega-3 content but also provide essential nutrients that are beneficial for consumer health, making these products even more attractive in a market that increasingly favors health-conscious choices.