According to the National Institutes of Health, approximately 65% of adults globally experience some difficulty digesting lactose found in milk. While drinkable low-lactose milk has been on the market for years, the introduction of this new product could significantly improve the digestibility of various items for those with lactose intolerance. Powdered milk can be reconstituted into a drink, but it is predominantly utilized in confections and baked goods that depend on the flavor and chemical properties of milk, minus the liquid component. Without a low-lactose alternative, many consumers have had to avoid processed or baked items to prevent discomfort later on.
Fonterra COO Kelvin Wickham explained to Food Ingredients First that the primary goal of this new product was to incorporate whey protein into beverages and other high-protein options; however, its applications extend far beyond this. Lactose-intolerant individuals have access to various protein snacks and bars made from alternative sources like beans and legumes. As Research and Markets forecasts the global protein ingredients market to reach $48.77 billion by 2025, the potential uses for the new low-lactose powder are extensive.
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 may offer additional advantages. Notably, low-lactose milk naturally possesses a sweeter taste than regular milk, making it an easy substitute in products that require a flavor enhancement. Furthermore, integrating calcium citrate malate, magnesium, zinc, and vitamin D3 into these formulations could not only enhance their nutritional profile but also cater to health-conscious consumers looking for fortified options. The versatility of low-lactose milk powder, combined with these valuable nutrients, opens up new possibilities for creating delicious and more accessible food products for those with dietary restrictions.