Food trend analysis: LACTOSE-FREE

Published on by Aurélie De boisvilliers - updated on

The lactose-free trend: 

Being lactose intolerant doesn’t mean giving up the best foods

Lactose intolerance… what is it? 

Lactose–a sugar–is in every milk product. Unfortunately, some people do not break down lactose well (there are between 80 and 90% of lactose-intolerant consumers in Asia, and only 15% in Northern Europe). How come? They may not have enough lactase, an enzyme that breaks lactose down in the body. This is why some people have to follow a lactose-free diet.


A very large offer of lactose-free products

The offer of lactose-free products is now more and more diversified. Products with less lactose content, lactose-free dairies, vegan yogurts, milks or cheeses (plant-based substitutes are naturally lactose-free)… lactose-intolerant consumers have access to a dizzying array of choices on the store shelves.


There’s always a lactose-free innovation somewhere

100% lactose-free yogurts, vegan milks made from hazelnuts, peanuts, cashew nuts, rice, nuts, coconuts, quinoa, rice, etc.: the major players of the food industry are rivaling each other with imaginative ideas in order to offer new ranges of products every day. At any time of the day (breakfast, lunch, snack, dinner), there’s always a lactose-free product available. According to many experts, the global market for lactose-free food products will grow at a rate of 11% per year by 2020.

Source : XTC

Author : Charles Lustig