Lactose intolerance is a condition in which it is difficult to digest the lactose found in milk. Lactose is a sugar content which is naturally present in mammalian milk consisting glucose and galactose. Lactase deficiency is of three types namely, ‘Congenial’, ‘late onset or non-persistence’ and ‘secondary’. Lactose intolerance is also understood my various other terms such as alactasia, hypolactasia, lactose malabsorption, dairy product intolerance and milk sugar intolerance.
Lactose Free Food Market is the largest category of food intolerant market and
accounts for around 65% of retail value sales of the total food intolerant market in the U.S. It is
estimated to grow at a CAGR 3.9% from 2015-2020.
This report segments the global lactose free market by types, by application, by geography.
The Lactose Free Food’s Application Includes:
- Dairy Products (Milk, Butter, and Yogurt) and
- Non-dairy Products (Desserts, Sauces, Milk Powder)
Lactose free food market has a significant opportunity in Asia and Latin America due to increasing lactose intolerance and increasing dairy consumption.
The Global Market Is Geographically Segmented Into:
- North America
- APAC and
Sample Companies Profiled in this Report are:
- Amy’s Kitchen Inc. (U.S.)
- Agropur Cooperative (Canada)
- Kerry Group (Ireland) and
- Cargill Inc. (U.S.)