With a continuously growing market among consumers in recent years, lactose-free products have moved from representing a niche to becoming a important category within dairy. In 2024, the global lactose-free dairy market size was valued at approximately USD 13.9 billion and is expected to reach about USD 25 billion by 2032, which represents a compound annual growth rate (CAGR) of around 8.5%. The market’s remarkable growth is driven by a combination of two key factors: the rising prevalence of lactose intolerance and a growing consumer preference for healthy and convenient food choices.
The consumption of milk is directly related to the intake of calcium, a mineral fundamental for the formation and maintenance of the body’s bone structure, and casein, a protein of high biological value and a source of essential amino acids. Thus, the availability of lactose-free products makes it possible for those intolerants to consume milk and its derivatives without causing any discomfort. This market goes even further, as this type of product is generally associated with an even healthier diet by the population. Because of this, it is essential for the dairy industry to invest in innovation.
So, how do you innovate within an already explored category?
One way is to expand the portfolio, offering a greater variety of lactose-free dairy products, including milk, yogurts, cheese, UHT dairy beverages, dulce de leche, ice cream, and condensed milk. They are produced using lactase enzymes, which hydrolyze the β-1,4-glycosidic bond of the lactose molecule, releasing the two monosaccharides that constitute it: glucose and galactose. Several process variables like ingredients, pH, temperature, and time must be evaluated to define the most suitable enzyme for each application. Prozyn has great knowledge in the application of lactases, offering the widest portfolio of lactases on the market, with concentrated, organic and non-GMO lactases options that form our LACTOMAX™ Line.
For the hydrolysis of lactose in milk, a refrigeration temperature is generally used to ensure its physicochemical and microbiological quality. However, low temperatures increase the time needed to achieve complete hydrolysis. In this case, the use of concentrated lactase with high cold-temperature performance, makes it possible to reduce the hydrolysis time and optimize the process.
In the production of yogurts and fermented dairy beverages, the reduction in pH during fermentation is a challenge because the change in pH makes the breakdown of lactose more difficult. In this case, a wide-acting lactase is desired, which adapts to variations in the medium’s pH and ensures that the product obtained at the end of the process is zero lactose. Furthermore, LACTOMAX™ also helps in standardizing the process.
For dairy products that contain sucrose, such as condensed milk, it is very important that this sugar is not hydrolyzed during the process. If this occurs, the final product will show a decrease in viscosity and intensified browning due to the Maillard reaction. This reaction is a non-enzymatic browning phenomenon that occurs as foods are heated, and this reaction is intensified in zero lactose products because the two reducing sugars produced in the breakdown of lactose participate in this type of reaction. Prozyn also developed an ultra-purified lactase that is completely free of invertase, for special application in products where the presence of sucrose is essential for determining quality and sensory characteristics.
These are just a few ideas for innovating and differentiating yourself in the market! Prozyn’s technicians are always available to understand and assist in the development process for a wide variety of high-quality, exclusive dairy products.
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Content produced by the Prozyn Team.