The size of the North American Lactose Free Market is expected to be worth USD 4.27 billion in 2024 and grow at a CAGR of 4.82% from 2024 to 2029 to achieve USD 5.40 billion by 2029. Lactose-free dairy products contain lactase, an enzyme that aids in the breakdown of the milk sugar galactose, hence avoiding gastrointestinal symptoms such as abdominal cramping, gas, diarrhea, and bloating in persons with lactose intolerance. Lactose-free foods include soy yogurts and cheeses, oat milk, rice milk, coconut-based yogurts and cheeses, carob bars, and foods labeled "dairy-free" or "appropriate for vegan." Because of the expanding population of lactose-intolerant people, the lactose-free market is likely to rise significantly.
Lactose-free dairy products are created by removing or lowering the lactose contained in dairy products. Furthermore, a surge in food allergy cases and increasing awareness of the health benefits of lactose-free products are likely to drive the North American lactose-free market. In addition, the consumption of organic food and beverages is expected to drive market expansion during the forecast period. Current market participants are employing various techniques to grow their worldwide market shares, such as entering new markets, investing in product research & development, clinical trials, deals, mergers, and acquisitions. Also, rising disposable income and expanding middle income are driving the worldwide lactose-free dairy products market during the forecast period. Lactose-free dairy products are gaining popularity due to the diversity and high quality of the items on the market. The surge in lactose-free dairy product developments has increased the nutritional advantages given by lactose-free milk products, which provide essential growth possibilities for the lactose-free dairy industry—these products with characteristics like gluten-free and low sugar attempt to broaden the user base. Dairy producers are capitalizing on this pattern to widen their customer base by championing easy digestion, lower fat and sugar composition, and establishing an array of goods by combining lactose-free additives with healthier options such as vitamins, proteins, and fibers to provide customers with a diverse range of options.
To make lactose-free milk, the milk must be pasteurized using the ultra-high temperature (UHT) method to extend its shelf quality and enhance the texture of the milk while converting it to lactose-free milk. Lactase enzymes split the complex lactose into glucose and galactose to convert regular milk to lactose-free milk. This procedure raises the cost of lactose-free dairy products in comparison to everyday marketed milk products. Because of these reasons, lactose-free milk is sold as a premium product line, serving a limited customer base. In contrast, conventional dairy is a product provided at reasonable prices, allowing it to be utilized by many people. Consumers' primary concern has always been flavor. Lactose-free products contain arylsulfatase, an enzyme that transforms milk's natural components into paracresol. This imparts an unpleasant taste to the lactose-free food, limiting its market appeal.
This research report on the North American lactose free market is segmented and sub-segmented into the following categories.
North America Lactose Free Market - By Product:
The market is segmented into Milk, Cheese, Yogurt, ice cream, and others. The milk segment is expected to account for the most significant proportion of the lactose-free market by type during the projected timeframe. Protein, calcium, phosphorus, vitamin B12, riboflavin, and vitamin D are abundant in lactose-free milk. Lactose-free milk is made by combining lactase with ordinary cow's milk. Lactose-free milk tastes sweeter than regular milk because lactase is added to lactose-free milk during the manufacturing process, which aids in the breakdown of lactose into two sugar forms: glucose and galactose. This is the primary element driving the market expansion of the milk segment.
North America Lactose Free Market - By Distribution Channel:
The market is segmented into Retail & Supermarkets, Online Platform. As the adoption of online buying and Internet penetration grows, e-commerce may become the most popular sector in the following years.
North America Lactose Free Market – By Region:
North America is expected to increase steadily. This region's desire for cream-based foods and yogurt will drive up demand. Lactose-free milk products are becoming a common sight in American supermarkets. Dairy intake in the United States, for example, dropped by more than 40% from 1975 to 2019. It has resulted in the increased adoption of lactose-free products that remedy the increasing lactose hypersensitivity. Lactose intolerance is common in adults, according to the U.S. National Library of Medicine, and 30 million persons in the U.S. experience signs of lactose intolerance by the age of 20. Lactose-free product sales have expanded dramatically in recent years in the United States, owing to increased self-diagnosed cases of lactose intolerance among consumers.
The COVID-19 pandemic has impacted practically all companies, and the protracted impacts are expected to influence business expansion in the future. Increasing customer qualms about the intake of non-vegetarian foods and drinks and the acceptance of vegetarian diets due to greater health awareness are likely to boost the lactose substitute industry's expansion. Furthermore, because of many health and environmental issues, COVID-19's relationship with animal sources will result in a considerable population turning away from meat-based and plant-based proteins. Thus, long term, the COVID-19 scenario is likely to have a positive impact on the dairy alternatives industry.
KEY MARKET PLAYERS:
Key market players in the North American lactose-free Market are Nestlé, Nutricia, Valio Oy, Abbott, GIMME THE GOOD STUFF, Silverville, Apta Advice, Danone, Nurture Inc, Cargill, Murray Goulburn Co-Operative
Frequently Asked Questions
Factors driving market growth may include rising lactose intolerance prevalence, growing consumer demand for dairy alternatives, increasing health consciousness, and advancements in lactose-free product formulations.
Lactose-free products include milk, cheese, yogurt, ice cream, butter, and other dairy alternatives made from plant-based ingredients such as soy, almond, coconut, or oat.
Challenges may include sourcing high-quality ingredients, ensuring product taste and texture parity with traditional dairy products, managing production costs, and effectively communicating product benefits to consumers.
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