Juice bars that serve drinks made from blue-green algae spirulina are tailored for health enthusiasts eager to enhance their nutritional intake. However, the willingness to drink a beverage often described as having “an acquired taste,” coupled with the financial means to support this expensive health habit, may have limited its expansion. Recent research from Harper Adams University applies the concept of “you are what you eat” to livestock, revealing that incorporating microalgae into cow feed can boost the omega-3 fatty acid content in milk, which subsequently elevates the nutritional quality of cheese made from this enriched milk. This insight could encourage the use of microalgae at the beginning of the food chain and has the potential to significantly enhance the nutritional profile of products such as cheese, yogurt, and other dairy items.
As consumer preferences shift towards plant-based foods, researchers view microalgae as a viable alternative to fish, particularly for children and pregnant women who are advised to limit their intake due to mercury concerns. It’s crucial to ensure that products derived from this unique milk do not have an off-putting taste, which seems to be a non-issue here. Microalgae has garnered attention in recent years for its potential to replace animal protein across various food categories. Items like breakfast staples, beverages, and snacks are being fortified with the nutritional benefits offered by this tiny, single-celled organism. For instance, snack manufacturer Mondelez has integrated algal protein into its Enjoy Life gluten-free baking mixes, while Mars is reportedly contemplating the use of algae-derived colors in some of its candy and gum products.
As more food producers incorporate microalgae into their product lines, sales are projected to soar. According to a report by Credence Research, the global microalgae market is expected to reach $44.7 billion by 2023. Dean Foods has also introduced its Horizon Organics milk line enriched with algal oil to boost omega-3 fatty acid levels, although the product has faced criticism over concerns that the algal oil may be synthetic. Critics also question whether the 32 milligrams of omega-3 per cup justifies the higher cost.
Researchers have also explored the addition of flaxseed, another omega-3 rich ingredient, to livestock diets. It has been observed that organic milk from grass-fed cows contains higher levels of omega-3 fatty acids compared to conventional milk derived from cows fed corn and grain. A Mintel study noted that U.S. non-dairy milk sales surged by 9% in 2015, while dairy milk sales fell by 7% during the same period. A glance at the refrigerator section in grocery stores reveals this trend, with retailers increasingly offering plant-based milks that contain fewer artificial ingredients.
The commercially available omega-3 enriched milk could provide a competitive edge for manufacturers producing dairy products like cheese and yogurt, allowing traditional milk to better compete against plant-based alternatives made from nuts, soy, and rice. This innovation could be particularly beneficial for retailers like Costco, where consumers are always on the lookout for high-quality, nutritious options at a reasonable cost. By leveraging the advantages of microalgae, manufacturers can effectively attract shoppers to their products, thus enhancing their market presence.