Permeate is a high-lactose dairy ingredient that has been used to standardise protein and fat content by dairy manufacturers. It has also been used in food products to save costs and reduce sodium levels, or add minerals such as potassium. With its mineral properties, it could also potentially be an ingredient for sports nutrition, but would that really be feasible? By Michelle Cheong
Especially in Asia, the abundant lactose-intolerant consumer population could potentially drive the lactose-free dairy market. However, taste and texture still remain key factors for these consumers. How can manufacturers meet this demand? By Marten Paasman, global business manager, dairy enzymes, DSM Food Specialties
Milk and dairy products are globally advertised as healthy and essential to the daily diet as it contains vital nutrients, vitamins and the presence of all essential amino acids. Yet, the majority of the world’s population, particularly in Africa, South America and Asia, are intolerant to the milk sugar lactose. What they need is a product that allows them to enjoy milk and dairy products without feeling unwell. By Laura Kok, technical coordinator ingredients, Interfood B.V.
The recent report by MarketsandMarkets projects the market to increase at a rate of 15.5 percent annually until 2020, and driving this is the Asia-Pacific region.