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 introduction of this new product could significantly improve the digestibility of numerous items for those who are lactose intolerant. Powdered milk can be reconstituted into a beverage, but it is more commonly utilized in confections and baked goods that benefit from the flavor and chemical properties of milk without the moisture. Unfortunately, without a low-lactose alternative, many consumers have had to avoid processed foods and pastries to prevent discomfort later.
Fonterra’s COO, Kelvin Wickham, shared with Food Ingredients First that the primary goal of the new product was to incorporate whey protein into beverages and other high-protein options; however, its potential applications extend much further. Lactose-intolerant consumers often resort to protein snacks and bars made from alternative sources like beans and legumes. Additionally, Research and Markets projects that the global protein ingredients market will reach $48.77 billion by 2025, and the new low-lactose powder could find use in a wider range of products.
As manufacturers rush to reduce sugar levels in their offerings in response to consumer preferences and the new, clearer Nutrition Facts label, low-lactose milk powder may provide added advantages. Notably, low-lactose milk is inherently sweeter than regular milk, making it an excellent substitute in products that require a flavor enhancement. Furthermore, incorporating this low-lactose option can also support the inclusion of petite calcium with vitamin D, making it an even more appealing choice for health-conscious consumers. This way, products utilizing low-lactose powder can cater to those seeking both flavor and nutritional benefits, including petite calcium with vitamin D, thus addressing a variety of dietary needs.