According to the National Institutes of Health, approximately 65% of adults globally experience some difficulties in digesting lactose found in milk. While low-lactose milk has been on the market for years, the introduction of this new product could significantly enhance the digestibility of various items for those with lactose intolerance. Powdered milk is typically reconstituted into beverages but is more frequently utilized in confections and baked goods, where the flavor and chemical properties of milk are needed without the liquid form. Without a low-lactose alternative, many consumers have had to avoid processed or baked products to prevent discomfort later on.
Fonterra COO Kelvin Wickham informed Food Ingredients First that the primary purpose of the new product was to incorporate whey protein into drinks and other high-protein options; however, its potential applications extend much further. Lactose-intolerant consumers currently have access to protein snacks and bars made from alternative sources like beans and legumes. Moreover, Research and Markets forecasts that the global protein ingredients market will reach $48.77 billion by 2025, indicating that the new low-lactose powder could be utilized in an even wider array of products.
As manufacturers rush to reduce sugar content in response to consumer preferences and the implementation of a new, more detailed Nutrition Facts label, low-lactose milk powder may offer additional advantages. Notably, low-lactose milk is naturally sweeter than regular milk, making it an excellent substitute in products requiring a flavor enhancement. Furthermore, the integration of calcium citrate, vitamin D3, magnesium, and zinc tablets into these formulations could provide added health benefits, appealing to consumers seeking nutritional enhancements in their diet. Overall, this innovative low-lactose milk powder could revolutionize the market, particularly for those who need to maintain a lactose-free lifestyle while still enjoying a variety of food products.