A Colorado entrepreneur is hoping the public will help fund his quest to bring them healthier hamburgers.
Seven years ago, Don Van Pelt Smith, an entrepreuner from Aspen, wondered whether feeding cattle the same kind of algae eaten by fish would result in meat richer in omega-3 fatty acids. He had algae in mind, having grown it to product biofuels. Smith worked with two major universities on small-scale tests that suggest that it can, according to the Associated Press. Apparently, cattle don’t mind if their cud’s a little fishy.
Smith’s Omega3Beef has more DHA and EPA than mahi mahi, at 140 mg per serving, according to his website. “We’re on a mission to evolve the cattle industry, keeping the same wonderful taste of traditional beef, but making it healthy for our hearts. Same taste… better health,” says the site.
Next, Smith, and Colorado State University cattle-nutrition experts Shawn Archibeque, who has been testing the Omega3Beef, want to fund a larger study and win approval from the Center for Veterinary Medicine.
Smiths’ novel idea goes further back to the source than other recent attempts at adding omega-3’s to popular foods. Last year, German researchers developed a way to add omega-3’s to sausages, in attempt to appeal to Germans, who don’t eat enough fish.
In March, Smith launched a Kickstarter campaign to raise $1 million for large-scale testing. So far, he’s raised $400,000, though some of the money came from a private investor.
Contributers to the crowd-sourced cattle drive will receive healthy steaks and burger patties. Last year, German researchers developed a process for adding omega-3 fatty acids to sausages, in attempt to appeal to Germans, who don’t eat enough fish.