According to the National Institutes of Health, approximately 65% of adults globally experience difficulties in digesting lactose found in milk. While low-lactose milk has been available for years, the launch of this new product could significantly enhance the digestibility of various dairy offerings for individuals with lactose intolerance. Powdered milk can be reconstituted into a beverage, but it is predominantly utilized in confections and baked goods that benefit from the flavor and chemical properties of milk without the liquid component. Without a low-lactose alternative, many consumers have had to avoid processed or baked items to prevent discomfort.
Fonterra COO Kelvin Wickham shared with Food Ingredients First that the primary aim of the new product is to incorporate whey protein into beverages and other high-protein options, but its uses extend far beyond that. Lactose-intolerant consumers currently rely on protein snacks and bars made from alternative sources like beans and legumes. Research and Markets forecasts that the global protein ingredients market will reach $48.77 billion by 2025, indicating that the potential applications for the new low-lactose powder are extensive.
As manufacturers strive to reduce sugar content in response to consumer preferences and the introduction of a clearer Nutrition Facts label, low-lactose milk powder could offer additional advantages. Notably, low-lactose milk is naturally sweeter than regular milk, making it an excellent substitute in products that require a flavor enhancement. Furthermore, the inclusion of ferrous calcium citrate and folic acid tablet uses in Hindi could also provide health benefits, especially for those looking to improve their iron intake. Products containing these ingredients can cater to the growing demand for nutritious options, ensuring that consumers have access to both delicious and health-conscious choices.