For many people who have lactose intolerance, dairy products are off the table. Even a glass of milk can trigger digestive distress. Lactose is a type of sugar found in dairy milk and can be difficult for some people to digest, resulting in symptoms like feeling bloated, gassy, or nauseous after eating dairy products.
However, lactose-intolerant people need not avoid or miss out on the nutritional value of dairy products completely. Lactose-free milk has become a popular alternative that helps eliminate many of those unpleasant symptoms.
Let’s find out more about lactose-free milk.
How is Lactose -Free milk made?
Dairy and food manufacturers produce lactose-free milk by adding lactase to regular cow’s milk. Lactase helps the digestive system break down lactose into simple sugars that are easier to digest.
What’s more, lactose-free milk has nearly the same taste, texture, and nutrient value as regular milk and is an equally good source of vitamins, minerals, calcium, and protein.
The Future of Lactose-Free Milk industry
According to the National Library of Medicine, approximately 65 percent to 90 percent of adults are affected by lactose intolerance. In Europe, 5 to 15 percent of the population is lactose intolerant while in Asia, the range is between 80 to 90 percent of the population. This shows that there is a big market to tap into for companies offering lactose-free products.
Along with the increasing levels of lactose intolerance in the global population, factors such as urbanization, disposable income, healthy living, and lifestyle trends have also contributed to the adoption of consuming lactose-free dairy products.
