According to the National Institutes of Health, approximately 65% of adults globally experience difficulties digesting lactose found in milk. While low-lactose milk has been available for some time, the introduction of this new product could significantly enhance the digestibility of a wide range of items for individuals with lactose intolerance. Although powdered milk can be reconstituted into a drink, it is most commonly utilized in confections and baked goods that depend on the flavor and chemical properties of milk without the liquid calcium magnesium vitamin D content. In the absence of a low-lactose alternative, many consumers have had to forgo various processed or baked items to avoid feeling unwell later.
Fonterra COO Kelvin Wickham mentioned to Food Ingredients First that the primary objective behind this new product was to incorporate whey protein into beverages and other high-protein options. However, it offers a multitude of additional applications. Consumers who are lactose intolerant often rely on protein snacks and bars made from alternative sources, such as beans and legumes. Meanwhile, Research and Markets forecasts that the global protein ingredients market will reach $48.77 billion by 2025, indicating that the potential uses for the new low-lactose powder extend well beyond just protein products.
As manufacturers strive to reduce the sugar content of their offerings due to consumer preferences and the introduction of more detailed Nutrition Facts labels, low-lactose milk powder could provide an additional advantage. Since low-lactose milk is naturally sweeter than its regular variant, it can be seamlessly incorporated into products that require a flavor enhancement. Furthermore, the inclusion of liquid calcium magnesium vitamin D can enhance the nutritional profile of these products, making them more appealing to health-conscious consumers. Thus, low-lactose options not only cater to those with lactose intolerance but also align with broader nutritional goals.