The lactose-free dairy boom: how can enzymes help producers deliver on-trend lactose-free varieties?

The growing lactose-free dairy market reflects a change in consumers’ tastes and preferences. More than ever, consumers are considering authenticity, health, and taste in their dairy products. Ben Rutten, business manager Milky, DSM Food Specialties, discusses how lactase enzymes can contribute to these evolving demands.

Lactase enzymes can contribute to the creation of quality dairy products

The lactose-free dairy market continues to grow and outpace the traditional dairy market1. Estimates now suggest that the CAGR of lactose-free dairy will be more than double that of regular dairy between 2019 and 2024 at 6.5% and 2.4% respectively, with the market expected to exceed €9.7billion (bn) by 2024.2 Representative of 80% of the lactose-free market share, lactose-free milk is
expected to be the main growth driver.3 Anticipated to reach €0.9bn by 2024 at an impressive CAGR of 8.2%4, lactose-free
yogurt is further fuelling demand, with people seeking diverse flavours and textures in the products they purchase.

Meanwhile, the lactose-free cheese category is also expected to grow (CAGR 6.7%) between 2019 and 2024.5 The success of the lactose-free dairy industry can be seen across different regions worldwide, with Asia demonstrating particularly impressive and steady growth in the forecast period (7.8% CAGR)6 – opening up exciting innovation opportunities for dairy producers in Asia. To tap into them effectively, however, manufacturers must understand the consumer needs driving the market forward and find the right solutions for delivering lactose-free dairy products that meet diverse expectations.

Continue reading here. Published in Food & Beverage Asia June/July 2021 issue.