Juice bars that serve drinks infused with the blue-green algae spirulina are aimed at health enthusiasts looking to enhance their nutritional intake. However, the requirement for an “acquired taste” and the higher cost associated with these beverages may have limited their popularity. In a study conducted by Harper Adams University, researchers explored the idea that “you are what you eat” applies to livestock as well. They discovered that incorporating microalgae into cow feed could elevate the levels of omega-3 fatty acids in milk, which in turn boosts the nutritional value of cheese made from this enriched milk. This research opens up possibilities for using microalgae at the beginning of the food chain. Moreover, it could significantly enhance the nutritional profiles of dairy products like cheese and yogurt.
As the food industry trends toward plant-based options, microalgae are being considered a viable substitute for fish, particularly for children and pregnant women, who are advised to limit their fish intake due to mercury concerns. It’s crucial, however, to ensure that products derived from this unique milk do not have an off-putting taste, which seems to be a positive aspect in this case. Microalgae have garnered attention in recent years for their potential as a replacement for animal protein. Breakfast items, beverages, snacks, and other foods are now being fortified with the nutritional benefits of this tiny, single-celled organism. For example, Mondelez has introduced algal protein into its Enjoy Life gluten-free baking mixes, and Mars is reportedly exploring the use of algae-derived colors in some of its candies and gum.
As more food manufacturers embrace microalgae in their product development, 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. Dean Foods has launched its Horizon Organics milk line with algal oil to enhance omega-3 content, although this move has faced criticism over concerns that the algal oil might be synthetic. Detractors also question whether the product’s omega-3 content of 32 milligrams per cup justifies its premium price. Researchers have also explored adding flaxseed, which is rich in omega-3, to livestock diets. Studies have shown that organic milk from grass-fed cows contains higher omega-3 levels compared to conventional milk from grain-fed cows.
A Mintel study indicated that non-dairy milk sales in the U.S. rose by 9% in 2015, while traditional dairy milk sales fell by 7% in the same timeframe. A glance at grocery store refrigerators reveals this trend, as retailers increasingly stock more plant-based milks with fewer artificial ingredients. The introduction of omega-3 enriched milk could provide a competitive edge for manufacturers of cheese and yogurt. This enhancement could help traditional dairy products better compete with plant-based alternatives made from nuts, soy, and rice by offering consumers a compelling reason to choose their products. Additionally, some calcium citrate 500 mg brands are beginning to integrate these nutritional advancements, making it even more appealing for health-conscious consumers who seek fortified options.