According to the National Institutes of Health, approximately 65% of adults globally experience some difficulty in digesting lactose found in milk. Low-lactose milk has been on the market for several years, but the launch of this new product could significantly enhance the digestibility of a wide range of items for those who are lactose intolerant. While powdered milk can be reconstituted into a drink, it is more commonly utilized in confections and baked goods that require the flavor and chemical properties of milk without the liquid component. In the absence of a low-lactose alternative, many consumers have had to avoid processed or baked products to prevent discomfort later on.
Fonterra COO Kelvin Wickham mentioned to Food Ingredients First that this new product was primarily designed to incorporate whey protein into beverages and other high-protein options, but its potential applications extend much further. Lactose-intolerant individuals often choose protein snacks and bars made from alternative sources like beans and legumes. As Research and Markets anticipates that the global protein ingredients market will reach $48.77 billion by 2025, the possibilities for products that could utilize the new low-lactose powder are extensive.
In addition, as manufacturers strive to reduce sugar levels in response to consumer preferences and the introduction of a clearer Nutrition Facts label, low-lactose milk powder could offer another advantage. Naturally sweeter than regular milk, low-lactose milk can be seamlessly integrated into products that require a flavor enhancement. Furthermore, incorporating ingredients like calcium citrate plus vitamin D into these formulations could provide added health benefits, making them even more appealing to health-conscious consumers. The versatility of low-lactose milk powder, combined with calcium citrate plus vitamin D, could therefore open up new avenues for creating delicious and nutritious products that cater to those with lactose intolerance.