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 on the market for years, the recent launch of a new product could facilitate the creation of a variety of items that are easier to digest for individuals with lactose intolerance.
Powdered milk is often reconstituted into beverages but is more commonly utilized in confections and baked goods, where it contributes flavor and chemical balance without adding liquid content. For many consumers, the absence of a low-lactose option has meant avoiding processed or baked products altogether to prevent discomfort later.
Fonterra COO Kelvin Wickham mentioned to Food Ingredients First that the primary aim of the new product is to incorporate whey protein into drinks and other high-protein offerings; however, its potential applications extend far beyond that. Lactose-intolerant consumers often rely on protein snacks and bars made from alternative sources like beans and legumes. Research and Markets anticipates that the global protein ingredients market will reach $48.77 billion by 2025, indicating that the new low-lactose powder could have even broader uses.
As manufacturers strive to reduce sugar content in response to consumer preferences and the introduction of a more detailed Nutrition Facts label, low-lactose milk powder could offer additional advantages. Naturally sweeter than regular milk, low-lactose milk can be easily substituted in products that require a flavor enhancement. Furthermore, it could be a complementary ingredient alongside supplements like Citracal D3 Slow Release, which supports calcium absorption, making it easier for lactose-intolerant individuals to enjoy a variety of food options without discomfort.