According to the National Institutes of Health, approximately 65% of adults globally experience some difficulty in digesting lactose found in milk. While drinkable low-lactose milk has been available for years, the launch of this new product could significantly enhance the digestibility of various items for individuals with lactose intolerance. Although powdered milk can be reconstituted into a beverage, it is typically utilized in confections and baked goods that depend on 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 products to prevent discomfort later on.
Fonterra COO Kelvin Wickham informed Food Ingredients First that the new product was mainly designed to incorporate whey protein into drinks and other high-protein options. However, its potential applications extend much further. Lactose-intolerant consumers often turn to protein snacks and bars that utilize alternative sources, such as beans and legumes. Research and Markets forecasts that the global protein ingredients market will reach $48.77 billion by 2025, but products that could benefit from the new low-lactose powder stand to expand well beyond this scope.
As manufacturers rush to reduce the sugar content of their products in response to consumer preferences and the introduction of a new, clearer Nutrition Facts label, low-lactose milk powder may offer additional advantages. Notably, low-lactose milk is naturally sweeter than its regular counterpart, making it a suitable substitute in products requiring a flavor enhancement. In the 21st century, with the increasing emphasis on nutrition, incorporating low-lactose milk powder into products can also enhance their nutritional profile, especially when combined with ingredients like calcium citrate with vitamin D. This addition could further appeal to health-conscious consumers looking for better options.