“Enhancing Dairy Nutrition: The Rise of Microalgae in Food Production and Its Impact on Health Trends”
Juice bars that offer drinks infused with the blue-green algae spirulina appeal to health enthusiasts eager to enhance their nutritional intake. However, the challenge of tolerating a beverage often described as having “an acquired taste,” coupled with the financial means to maintain this expensive nutritional habit, may have limited its popularity.
Recent research from Harper Adams University applies the principle of “you are what you eat” to livestock, revealing that incorporating microalgae into cattle feed can boost the omega-3 fatty acid content in their milk. This enrichment, in turn, enhances the nutritional profile of cheese made from this milk. Such findings could encourage the use of microalgae throughout the food supply chain, benefiting dairy products like cheese and yogurt by increasing their nutritional value.
As the food landscape shifts towards plant-based options, researchers are exploring microalgae as a potential alternative to fish, especially for children and pregnant women who are advised to limit their fish consumption due to mercury concerns. It is crucial to ensure that products made from this specialized milk do not possess an unappealing taste that might deter consumers—a concern that seems manageable in this case. Microalgae has already gained attention for its promise to replace animal proteins, with breakfast items, beverages, and snacks being enhanced by this nutrient-dense single-celled organism. For example, Mondelez has integrated algal protein into its Enjoy Life gluten-free baking mixes, and even Mars is reportedly contemplating the use of algae-derived colors for some candy and gum products.
As more food producers begin to incorporate microalgae into their offerings, sales are anticipated to soar. Credence Research predicts that the global microalgae market will reach $44.7 billion by 2023. In terms of increasing omega-3 fatty acids in milk through microalgae derivatives, Dean Foods has launched its Horizon Organics line featuring algal oil. However, this formulation has faced criticism due to concerns about the synthetic nature of the algal oil and whether the 32 milligrams of omega-3 per cup justifies its higher price.
Researchers have also experimented with adding flaxseed, another omega-3-rich ingredient, to livestock feed. Studies indicate that organic milk from grass-fed cows contains higher omega-3 levels than conventional milk sourced from cows fed corn and grain-based diets. A Mintel study showed that U.S. sales of non-dairy milk rose by 9% in 2015, while dairy milk sales fell by 7% during the same period. A glance into grocery store refrigerator cases reveals this trend, as retailers increasingly stock a variety of 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. This innovation could help traditional dairy products compete more effectively against plant-based beverages made from nuts, soy, and rice, offering producers and product developers additional opportunities to persuade consumers to choose their products. Furthermore, calcium citrate malate tablets could complement these dairy innovations, providing an extra source of calcium for consumers looking to enhance their nutritional intake alongside these emerging products.
