Page 38 - FoodFocusThailand No.240 April 2026

SPECIAL
SPECIAL FOCUS FOCUS

LACTASE ENZYME TECHNOLOGY:

DRIVING THE GROWTH OF

LACTOSE-FREE DAIRY

Lactose intolerance is increasingly recognized worldwide, driving demand for lactose-free dairy products.
Lactase enzyme technology has become a key solution, enabling dairy manufacturers to produce lactose-
free milk while maintaining its nutritional quality.

Global Lactose-Free Products removal. Currently, two main approaches dominate the
The global lactose-free products market continues to expand industry: enzymatic hydrolysis using lactase and physical
rapidly. The market is projected to grow from approximately separation through membrane filtration. Both technologies
USD 14.7 billion in 2026 to nearly USD 29.7 billion by are capable of producing high-quality lactose-free milk, yet
2035, representing a CAGR of about 8.1%. they differ significantly in terms of cost, process complexity,
In recent years, the market size has exceeded USD and scalability.
12 billion, with products distributed in more than 100
countries and across over 250,000 retail outlets. Dairy Enzymatic Treatment with Lactase
milk accounts for around 35% of the market value, while Lactase (β-galactosidase, EC 3.2.1.23) is an enzyme that
emerging categories such as yogurt, cheese, ice cream, breaks down lactose into its two component sugars, glucose
and confectionery are expanding the segment. and galactose. These simple sugars are easily absorbed
The rising prevalence of lactose intolerance—affecting by lactose-intolerant individuals, thereby eliminating the
up to 65% of adults globally—continues to drive innovation digestive discomfort associated with lactose consumption.
and market growth. In Thailand, increasing awareness of The process is straightforward: lactase is added to milk,
digestive health and growing demand for functional dairy and the enzyme is given time to act. The result is milk that
products are also supporting gradual market expansion. retains its original nutritional profile, with lactose reduced
to less than 0.1 g per 100 ml—meeting the international
Commercial Technologies for Producing standard for lactose-free labeling.
Lactose-Free One noticeable characteristic of enzymatically treated
Lactose, the primary carbohydrate in milk, must be milk is its slightly sweeter taste. This is because glucose
hydrolyzed into glucose and galactose before it can be and galactose are sweeter than lactose. For many
properly digested in the human intestine. However, many consumers, this is pleasant, but the increased sweetness
adults experience lactose intolerance due to reduced lactase may be a consideration in product development.
activity after infancy, which may lead to gastrointestinal For dairy manufacturers in Thailand, the use of lactase
discomfort when lactose-containing foods are consumed. technology not only addresses the needs of lactose-intolerant
For research and development teams responsible for consumers but also creates opportunities for product
bringing these products to market, one of the most critical innovation, including the development of functional dairy
decisions is selecting the appropriate technology for lactose products, naturally enhanced sweetness without added
sugar, and more efficient utilization of dairy resources.
38 FOOD FOCUS THAILAND APR 2026

26/3/2569 BE 07:18
36-38_Special Focus_Cf Chem.indd 38 26/3/2569 BE 07:18
36-38_Special Focus_Cf Chem.indd 38