Lactose is a disaccharide sugar that is found most notably in milk and is composed of galactose and glucose. Lactose makes up around 2 to 8 percent of milk (by weight. It is extracted from sweet or sour whey. This topic discusses current food industry applications of both pure lactose and lactose-containing dairy products (i.e., milk, yogurt) and current research on how to develop products for those with lactose intolerance (the inability to metabolize lactose).
Although the global functional foods market continues to expand in size, growth rates in parts of the world have dipped over the last couple of years, especially compared with the last decade, according to a new market report from Leatherhead Foods. Due mostly to economic ...More
German food scientists from the Fraunhofer Institute for Process Engineering and Packaging have developed a new type of plant-based ice cream containing proteins from the seeds of blue sweet lupin. The new ice cream is completely free of lactose, gluten, cholesterol and ...More
Learn about strategic recommendations on which lactose-intolerant consumers to target, where to focus product-development and marketing efforts, and where to expand distribution to help maximize the lactose-intolerance opportunity—and grow your bottom line. ...More
The European Food Safety Authority (EFSA) has approved the generic claim that yogurt cultures containing the micro-organisms Lactobacillus delbrueckii, Lactobacillus bulgaricus and Lactobacillus Streptococcus promote better lactose digestion. ...More
According to a new report on whey and lactose products from 3A Business Consulting, global whey and lactose ingredients continue to show positive volume growth rates. ...More
Ingredia Nutritional introduced a series of proteins and hydrolysates to offer food designers new ways to incorporate milk-derivative proteins into sports, diet, infant and clinical nutrition products. ...More
Whey is a high-quality complete protein that increases satiety and facilitates muscle protein synthesis. The different forms of whey offer versatility, allowing formulators to choose the best form for the application while meeting consumer demand for higher protein foods ...More
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