View more
Market & Trends
Cramps, bloating, nausea, stomach aches and diarrhea – these are just a few of the symptoms of lactose intolerance, which affects about 65% of adults, according to Feitoza in 2022, varying from one region to another. It is characterized by the limitation of lactase, the enzyme responsible for digesting this carbohydrate present in dairy products.
Since much of the world’s population is affected by a restriction on lactose, the market has adapted, releasing more and more products for this category of consumers.
The self-diagnosis of lactose intolerance and the concern with a healthier lifestyle are the main drivers of the growth of this niche. According to the Euromonitor International research platform, the Brazilian lactose free food market is expected to grow from $1.2 billion in 2021 to $1.3 billion in 2022, at a compound annual growth rate (CAGR) of 7.6%.
When we analyzed the number of lactose free product launches, the global market grew from US$ 10.8 billion in 2021 projected to US$ 11.35 billion in 2022 at a compound annual growth rate (CAGR) of 5.0%, according to the business research company.
Today, we see an enough supply, both in quantity and quality, to meet the needs of people with food intolerances – or those who choose to eliminate lactose from their diets.
Next, we will address the main reasons that lead the consumer to limit their lactose consumption. Based on this, we will present some product development strategies in this growing sector of the food industry.
Reasons for lactose restriction
As we have seen previously, lactose free products are conventionally directed at individuals unable to produce the lactase enzyme in sufficient amounts. For these people, lactose is often poorly absorbed, resulting in instantaneous bacterial fermentation, which contributes to a variety of digestive discomfort symptoms – and which can manifest over several hours.
However, the demand for lactose free products has expanded beyond this audience, thanks to its strong claim to consumer healthiness and digestive health. Therefore, many consumers have become interested in this type of food.
Technologies involved in the process
In order to develop a lactose free product, there are now several technological tools, all of which are based on the lactose hydrolysis process – which is the conversion of this sugar into glucose and galactose (simpler sugars).
One of the best-known technologies is acid hydrolysis, which consists of decreasing lactose concentrations through temperature and pH modifications of the dairy used.
Another well-known technique is enzymatic hydrolysis, performed from enzymes in free form, recovered or immobilized – these are increasingly exploited because they are more stable in the medium of chemical reactions.
There are also newer techniques that have been gaining relevance for their high efficiency and cost-benefit ratio, such as membrane separation, able to concentrate and fractionate milk using little energy – since there is no need for any phase change during dehydration.
Trends and opportunities
There is a greater demand for products that are easy to digest and that avoid compounds that can cause any discomfort, such as lactose and gluten. This is part of the “free from” trend.
An example of this is milk: a staple food, found in many homes, and considered to be nutritious. It just so happens that many consumers claim that dairy products are difficult to digest, which has caused them to reduce or avoid milk.
In this sense, highlighting the perceived health benefits of dairy products without lactose, such as “easy to digest”, can play a strong role in the growth of this category.
Another opportunity within this sector are foods and beverages with a more indulgent profile for people who are lactose intolerant – who report they miss enjoying products such as lattes, chocolates and ice cream.
Some inspirations
Some large global dairy producers have sought to benefit from the “lactose free” trend in recent years, focusing their innovation efforts on versions of cow’s milk, yogurt, cheese, kefir, etc.
To exemplify this, below we show some precursor brands in this sector that have expanded their portfolios with dairy preparations.
In Brazil, several companies are also innovating in the sector, such as Kopenhagen, which released the “Soul Good” line of bonbons, chocolates and various sweets – sugar free and lactose free. Nestlé has recently created lactose free versions of powdered milk. Verde Campo has a wide variety of lactose free dairy products in its portfolio.
Many other companies are innovating in this segment, but using dairy free, plant-based preparations. This is the case of Nescafé, which launched cappuccinos made using almond, oat and coconut milk. Coco Densado makes pastes and sweet creams made from coconut milk. Both brands communicate using the term “lactose free”.
With an increasing demand, more and more lactose free product releases are expected and, consequently, the exponential growth of the sector.