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Lactose is the sugar molecule found in milk and is the primary source of energy. Lactose is a sugar made composed of two sugars: glucose and galactose. Lactose-free foods are those that have been created without the use of lactose. Lactose content is lowered or removed in lactose-free food products. This is accomplished by dissolving the lactose molecule in the diet into glucose and galactose. Lactose-free foods are created specifically for people who have lactose intolerance. Lactose intolerance is caused by a lack of lactase, the enzyme responsible for breaking down lactose into glucose and galactose. As a result, the primary goal of lactose-free food production is to give all of the product's nutritional benefits while avoiding any negative side effects. Lactose-free foods are easier to digest, and the demand for lactose-free foods is increasing as the number of people with food allergies and intolerances rises.
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Lactose-free goods with enhanced health benefits are now available
The surge in health benefits offered by lactose-free dairy products has resulted from increased innovation in the lactose-free dairy market, which represents important growth potential for the lactose-free dairy market. Gluten-free and low/no/reduced sugar claims in lactose-free dairy products help to widen the market base. Lactose-free milk products with probiotics, for example, are among the latest innovations in digestive health. For example, Danone Company S.A. (France) introduced Activia, probiotic yoghurt that contains probiotics that aid intestinal health.
Probiotics are bacteria that have been extensively examined and proven to aid provide health advantages beyond basic nutrition when ingested in sufficient levels. In addition, The Coca-Cola Company (US) offered lactose-free milk with Omega-3 through its Fairlife LLC brand, which aids in brain health. The market is expected to grow as a result of these advancements.Dairy manufacturers are capitalizing on this trend by promoting easy digestion, lower fat and sugar content, and generating a variety of products by combining lactose-free ingredients with beneficial nutrients such as vitamins, proteins, and fibers to provide customers with a wide range of options.
Lactose intolerance is on the rise, as is awareness and self-diagnosis
Lactose intolerance affects roughly 65 percent of the world's population, according to the National Center for Biotechnology Information (NCBI). As a result, lactose-free goods are being produced in greater numbers. Lactose intolerance affects approximately 90% of adults in East Asia, according to research. Furthermore, rising consumer health awareness and wellness concerns are expected to fuel the rise and demand for lactose-free goods. Lactose intolerance is also common in adults, according to the US National Library of Medicine, with 30 million adults in the United States experiencing symptoms by the age of 20.
Lactose intolerance, on the other hand, can strike African Americans as early as the age of two. Due to an increase in self-diagnosed cases of lactose intolerance among consumers, sales of lactose-free goods have increased dramatically in Europe and the United States in recent years. Lactose-free products, on the other hand, are gaining popularity in Asia Pacific, where people are growing more worried about their health and investing in self-diagnosis, which is expected to help the lactose-free market's growth throughout the forecast period.
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