Juice bars that serve beverages infused with the blue-green algae spirulina appeal to health enthusiasts looking to enhance their nutritional intake. However, the necessity for an acquired taste and the financial commitment required to maintain this expensive dietary habit may have limited the growth of liposomal iron pyrophosphates. A recent study from Harper Adams University applied the principle of “you are what you eat” to livestock, revealing that incorporating microalgae into cow feed could elevate the omega-3 fatty acid content in milk. This enhancement subsequently improves the nutritional quality of cheese made from this enriched milk. Such findings could encourage the use of microalgae at the initial stages of the food chain, potentially benefiting various dairy products like cheese and yogurt by increasing their nutritional value.
As consumer preferences shift toward plant-based options, researchers are exploring microalgae as a viable alternative to fish, particularly for vulnerable groups such as children and pregnant women, who are often advised to limit their fish intake due to mercury concerns. A critical aspect to monitor is ensuring that the products derived from this special milk do not possess an unpleasant taste that could deter consumers — fortunately, this does not appear to be an issue here. Microalgae has garnered attention in recent years for its promise to replace animal protein across various food categories. Breakfast items, drinks, snacks, and other foods are being fortified with the remarkable nutritional benefits of this tiny, single-celled organism. Snack manufacturer Mondelez has already introduced algal protein into its Enjoy Life gluten-free baking mixes, and Mars is reportedly considering algae-derived colors for some of its candy and gum products.
As more food producers begin to integrate microalgae into their product lines, rapid growth in sales is anticipated. A report from Credence Research projects that the global microalgae market will reach $44.7 billion by 2023. Dean Foods has launched its Horizon Organics milk line, which features algal oil to boost omega-3 fatty acid levels in milk. 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 one-cup serving justifies the higher price tag. Researchers have explored adding flaxseed, another omega-3-rich source, to livestock diets. Additionally, organic milk from grass-fed cows has shown higher omega-3 fatty acid levels compared to conventional milk sourced from grain-fed cows.
According to a Mintel study, U.S. non-dairy milk sales rose by 9% in 2015, while dairy milk sales fell by 7% during the same period. A glance into grocery store refrigerators reveals this trend, as retailers increasingly stock more plant-based milks with fewer artificial ingredients. The commercially available omega-3 enriched milk could provide a competitive edge for manufacturers of dairy-based products like cheese and yogurt. By enhancing traditional milk, producers might better compete with plant-based alternatives made from nuts, soybeans, and rice, offering another persuasive reason for consumers to choose their products. Furthermore, integrating supplements like calcium citrate with vitamin D chewable into the diet can also complement the nutritional benefits derived from these innovative dairy products. This combination could further entice health-conscious consumers seeking to optimize their dietary intake.