Next Article in Journal
A Preventive Prebiotic Supplementation Improves the Sweet Taste Perception in Diet-Induced Obese Mice
Next Article in Special Issue
Lactose Intolerance and Bone Health: The Challenge of Ensuring Adequate Calcium Intake
Previous Article in Journal
Different Temperature Treatments of Millet Grains Affect the Biological Activity of Protein Hydrolyzates and Peptide Fractions
Previous Article in Special Issue
Congenital Lactase Deficiency: Mutations, Functional and Biochemical Implications, and Future Perspectives
Open AccessReview

Lactose-Free Dairy Products: Market Developments, Production, Nutrition and Health Benefits

1
DSM Biotechnology Center, Alexander Fleminglaan 1, 2613 AX Delft, The Netherlands
2
DSM Food Specialties, Alexander Fleminglaan 1, 2613 AX Delft, The Netherlands
3
Nutrition Science & Advocacy, DSM Nutritional Products, 4323 Kaiseraugst, Switzerland
*
Author to whom correspondence should be addressed.
Nutrients 2019, 11(3), 551; https://doi.org/10.3390/nu11030551
Received: 15 January 2019 / Revised: 21 February 2019 / Accepted: 27 February 2019 / Published: 5 March 2019
(This article belongs to the Special Issue Lactose Intolerance Update)
Lactose-free dairy is able to provide the essential nutrients present in regular dairy products, like calcium and vitamins, to those that are not able to digest lactose. This product category currently has a wide and growing health appeal to consumers. In recent years, the quality and product variety in the lactose-free dairy segment has been increasing significantly, giving consumers more tempting products to decide from. As a result, lactose-free dairy is now the fastest growing market in the dairy industry. This review discusses the market developments and production possibilities and issues related to the wide variation of lactose-free dairy products that are currently available. Additionally, the health benefits that lactose-free dairy may offer compared to dairy avoidance are illustrated. View Full-Text
Keywords: lactose-free; lactose intolerance; lactase; dairy products; nutrition economics lactose-free; lactose intolerance; lactase; dairy products; nutrition economics
Show Figures

Figure 1

MDPI and ACS Style

Dekker, P.J.T.; Koenders, D.; Bruins, M.J. Lactose-Free Dairy Products: Market Developments, Production, Nutrition and Health Benefits. Nutrients 2019, 11, 551. https://doi.org/10.3390/nu11030551

AMA Style

Dekker PJT, Koenders D, Bruins MJ. Lactose-Free Dairy Products: Market Developments, Production, Nutrition and Health Benefits. Nutrients. 2019; 11(3):551. https://doi.org/10.3390/nu11030551

Chicago/Turabian Style

Dekker, Peter J.T.; Koenders, Damiet; Bruins, Maaike J. 2019. "Lactose-Free Dairy Products: Market Developments, Production, Nutrition and Health Benefits" Nutrients 11, no. 3: 551. https://doi.org/10.3390/nu11030551

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop