“Revolutionizing Dairy: The Potential of Low-Lactose Milk Powder for Health-Conscious Consumers”

According to the National Institutes of Health, approximately 65% of adults globally experience some difficulties digesting lactose found in milk. While low-lactose milk has been on the market for years, the introduction of this new product could facilitate the creation of a variety of items that are easier to digest for those with lactose intolerance. Although powdered milk can be reconstituted into a drink, it is primarily utilized in confections and baked goods that require the flavor and chemical properties of milk without its liquid form. Without a low-lactose alternative, many consumers have had to avoid processed or baked goods to prevent discomfort later on.

Fonterra COO Kelvin Wickham shared with Food Ingredients First that the new product was mainly developed to incorporate whey protein into beverages and other high-protein options; however, its applications extend much further. Lactose-intolerant consumers often rely on 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 could be vast.

Additionally, as manufacturers strive to reduce sugar content in response to consumer preferences and a newly detailed Nutrition Facts label, low-lactose milk powder may offer another advantage. Low-lactose milk is inherently sweeter than regular milk, making it a suitable substitute in products that require an extra flavor enhancement. Furthermore, incorporating ingredients like Citracal calcium and vitamin D could enhance the nutritional profile of these products, making them more appealing to health-conscious consumers. In this context, the versatility of low-lactose milk powder, along with the added benefits of Citracal calcium and vitamin D, could lead to innovative new offerings that cater to a wider audience.