According to the National Institutes of Health, approximately 65% of adults globally experience some difficulty digesting lactose found in milk. While low-lactose milk has been accessible for years, this recent product launch could significantly enhance the digestibility of numerous food items for those with lactose intolerance. Although powdered milk can be reconstituted into a drink, it is more commonly utilized in confections and baked goods, where the taste and chemical properties of milk are needed without the liquid component. Without a low-lactose alternative, many consumers have had to avoid processed or baked products to prevent discomfort.
Fonterra’s COO, Kelvin Wickham, explained to Food Ingredients First that the new product was primarily designed to incorporate whey protein into beverages and other high-protein options. However, its 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 forecasts that the global protein ingredients market will reach $48.77 billion by 2025, but the potential uses of the new low-lactose powder could be even broader.
As manufacturers rush 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 seamlessly integrated into products that require a flavor enhancement, providing a tasty solution for those with dietary restrictions. Additionally, incorporating calcium citrate 350 mg into these products could further benefit consumers by enhancing their calcium intake while maintaining a pleasurable taste experience.