Education is needed on lactose intolerance
A new report on Lactose Free Innovation from leading food and drink industry consultancy Zenith International has identified 7 trends for new product launches worldwide in the last three years: fortification with milk proteins, vitamins and minerals; lower sugar content; lower fat content or fat-free; extension into new ingredients and food groups; new combinations of flavours; better taste thanks to technological development; and mainstream appeal.
“These appear to be the main themes driving lactose-free dairy and dairy-free product development and innovation,” commented Zenith Chairman Richard Hall.
“Around 70% of the world’s population is estimated to suffer from lactose intolerance at some level. This provides huge potential for manufacturers. However, there is a general misconception that lactose-free milk is not real milk and that people who are lactose intolerant should reduce or eliminate dairy from their diet. So education is vital to redress this.
“Manufacturers, healthcare professionals and governments can all play an important part in spreading the word about lactose-free dairy, particularly in developing countries where overall dairy consumption is relatively low. The key message is that lactose intolerance does not mean dairy avoidance.
“Our new report is a valuable guide to anyone already in or considering entry into the lactose-free or dairy-free market with a view to providing innovation and added value to consumers,” he concluded.
The Zenith Report on Lactose Free Innovation contains full profiles of 70 brands launched in 2012-14 across 5 regions under 16 categories. Contact Zenith International on +44 (0)1225 327900 or e-mail email@example.com.
Notes for Editors
An illustration is attached for publication.
For further information, please contact:
Richard Hall or Nick Crossland, Zenith International Ltd
7 Kingsmead Square, Bath BA1 2AB, United Kingdom
t +44 (0)1225 327900, f +44 (0)1225 327901