European Lactose-Free Market Report 2017/2018 Report

Lactose Free 

European Market 

Report 

2017/ 

2018

THE EUROPEAN LACTOSE-FREE MARKET 2017/2018 

LACTOSE-FREE 

THE EUROPEAN LACTOSE-FREE MARKET 

REPORT 

2017/2018 

HRA FOOD & DRINK CONSULTANTS 

All rights reserved, ©Teepee Ltd, t/a HRA Food & Drink: 2017 1

CONTENTS 


Executive Summary 3 

1. Lactose Intolerance and health 4 

1.1 Causes of lactose intolerance 4 

1.1.1 Primary lactase deficiency 4 

1.1.2 Secondary lactase deficiency 5 

1.1.3 Congenital lactase deficiency 5 

1.2 Milk allergies and lactose intolerance 5 

1.3 Managing lactose intolerance 6 

1.3.1 Lactose content of different dairy products 6 

1.3.2 Lactose intolerance of mammalian milk 7 

1.3.3 Milk alternatives for lactose intolerant consumers 8 

2. Global distribution of lactose intolerance 9 

2.1 Demographic change and the lactose-free market 11 

2.1.1 Increasing global wealth 11 

2.1.2 Migration and the lactose-free market 12 

3. A history of the lactose-free sector 13 

4. Lactose-free and EU regulations 15 

5. Lactose-free product categories 17 

5.1 Lactose-free cows’ milk 18 

5.1.1 Lactose-free cows’ milk: Arla Lactofree 18 

5.1.2 Lactose-free cows’ milk: Valio Eila 19 

5.1.3 Lactose-free dairy products in the mainstream 20 

5.2 Plant-based dairy alternatives 21 

5.2.1 Brief history of plant-based milks 22 

5.2.2 Current trends in plant-based milk products 23 

5.2.3 Plant-based milk and health 24 

5.2.4 Plant-based dairy alternative: Alpro 26 

5.2.5 Plant-based milk products: supermarket own-brand 27 

5.3 A2 Milk 29 

5.3.1 A2 Milk and human health 30 

6. Lactose-free: views from the UK food industry 31 

7. Future trends in the lactose-free sector 32 

7.1 Consumer trends 32 

7.2 Product development 33 

7.3 Retailer innovation 33 

8. Conclusions 34 

9. References 36 

Page 


EXECUTIVE SUMMARY 


The lactose-free market is experiencing double 

digit growth within Europe, largely fuelled by an 

increasingly health conscious consumer-base and 

the trend towards Western diets in Asian 

countries. 

The sector has seen pronounced innovation over the last decade. Technological 

advances in filtration and enzymatic processes allow consumers to enjoy cows’ milk 

products minus the lactose, with brands such as Arla’s ‘Lacto-free’ leading the show. 

Plant-based milk alternatives such as soya, almond, oat and hazelnut milk are also 

experiencing growth in Europe, especially with regards to the sales of luxury soya 

yoghurts and desserts. 

Despite this growing market, there is little regulation governing lactose-free claims. 

The European Food Safety Authority announced in 2011 that as people have different 

tolerances to lactose, one single ‘safe’ level of lactose cannot be prescribed in lactosefree 

foods. This has caused a level of apprehension by some food manufacturers, who 

would prefer a set of clear guidelines to adhere to. 

There are several key trends emerging in the European lactose-free market. 

Increasing wealth in areas of high prevalence of lactose intolerance may increase 

export markets, whilst migration may boost domestic markets. Innovative flavour 

development and technical advances in product manufacturing have boosted the 

profile of lactose-free products and helped increase sales. Major retailers have started 

catching on to the lactose-free trend, with some UK supermarkets developing their 

own dairy free and even lactose-free products. 

Through innovation and increased consumer awareness, the European lactose-free 

sector is looking extremely positive, and we at HRA predict that the industry can 

overcome potential barriers to grow from strength to strength in the future. 


1. LACTOSE INTOLERANCE AND HEALTH 


Lactose intolerance is a digestive condition that occurs when the gut fails to break 

down lactose, a carbohydrate found in dairy products. Up to 20% of people in the UK 

suffer from lactose intolerance, although this differs by ethnic group. 1 

Normally, the enzyme lactase breaks down the carbohydrate lactose into glucose and 

galactose, which are then easily absorbed into the bloodstream. People suffering from 

lactose intolerance do not produce enough lactase, meaning the carbohydrate is 

broken down by bacteria. This creates excess gas and fatty acids in the gut, leading 

to a range of symptoms - see below. 

Symptoms of lactose intolerance include: 

Ø Flatulence 

Ø Diarrhoea 

Ø Nausea 

Ø Cramps and stomach pains 

Ø Bloating 

To view, please download FULL Report 

www.nhs.uk/Conditions/lactose-intolerance 

The severity of lactose-intolerance varies from person to person, and sufferers of 

lactose-intolerance can tolerate different levels of lactose in their diet. Some may be 

able to consume small amounts of dairy, whilst others may have to avoid it completely. 

1.1 CAUSES OF LACTOSE INTOLERANCE 

Lactose intolerance is caused by a shortage of the enzyme lactase in the digestive 

system. This can occur for several reasons: 

1.1.1 PRIMARY LACTASE DEFICIENCY 

§ This is the most common form of lactase deficiency, and is genetic. 



§ Lactose intolerance here usually occurs in late childhood, when an infant becomes 

less dependent on milk products. This intolerance may not emerge until early 

adulthood. 

§ This form of lactose intolerance tends to be permanent. 

1.1.2 SECONDARY LACTASE DEFICIENCY 

§ Lactose intolerance can also be caused by damage to the gut, which decreases 

the production of lactase. 

§ This can be caused by surgery, a medical condition or certain medications. 

Lactase production often decreases with age, so lactose intolerance sometimes 

occurs later in life. 

§ This form of lactose intolerance can be temporary until the gut heals, but can be 

long-term if cause by an ongoing condition. 

1.1.3 CONGENITAL LACTASE DEFICIENCY 

§ This is an uncommon genetic condition which means newborn infants cannot 

digest lactose. Lactose-free infant formulas are available in these circumstances. 

1.2 MILK ALLERGIES AND LACTOSE INTOLERANCE 

Lactose intolerance is sometimes confused with a cows’ milk allergy. A milk allergy 

occurs when the immune system reacts negatively to proteins found in cows’ milk, 

creating antibodies. This can be a serious condition, with symptoms ranging from 

digestive issues much like lactose intolerance, to anaphylactic shock. 

People suffering from a cow’s milk allergy are advised to avoid all foods containing 

dairy. However, those suffering from lactose-intolerance can still consume dairy as 

long as it is lactose-free, or contains very low levels of lactose. 


1.3 MANAGING LACTOSE INTOLERANCE 


The recommended way to manage lactose intolerance is to avoid lactose containing 

foods. Lactose is the main carbohydrate in milk derived from mammals including cows, 

sheep & goats (see below). Human breast-milk also contains lactose. 

Foods containing lactose: 

Ø Milk 

Ø Yoghurt 

Ø Cheeses 

Ø Butter 

Ø Cream 

Ø Ice cream 

Other products may contain whey or curds 

derived from dairy, including biscuits, 

bread, sauces and meats. 


1.3.1 LACTOSE CONTENT OF DIFFERENT DAIRY PRODUCTS 

Grams lactose per 

100g 

5 

4 

3 

2 

1 

0 

4.5 

2.5 2.3 0.7 

Whole milk Yoghurt Soft cheese Hard cheese 

Dairy product 

Figure 1.1: Lactose content in different dairy products 3 

§ Different dairy products contain varying levels of lactose. Whole milk contains the 

highest concentrations of lactose, whilst hard cheeses contain the least. 

§ Cheeses such as parmesan, contain virtually no lactose, so can be eaten by some 

people with from lactose intolerance. This is because the enzymes used in the 

production of such cheeses convert lactose into lactic acid prior to human 

consumption. 



1.3.2 LACTOSE CONTENT OF MAMMALIAN MILKS 

Cows’ milk 

4.7% 

Sheeps’ milk 

4.9% 


Human milk 

6.9% 

Goat’s 

milk 

4.1% 

Figure 1.2: The percentage of lactose found in different mammalian milks 4 

§ There is sometimes a perception that lactose is found predominantly in cows’ milk, 

although the carbohydrate is found in all mammalian milk (see figure 1.2). Sheep 

and goats’ milk contain very similar lactose concentrations to cows’ milk, whilst 

human breastmilk contains over 2% more lactose than cows’ milk. 

§ There is anecdotal evidence that lactose from the milk of smaller mammals is 

easier to digest, decreasing the likelihood of lactose intolerance symptoms. Other 

theories suggest that many people who claim to be lactose intolerant actually have 

an allergy to the alpha S1 casein protein, which is much less prevalent in goats’ 

milk. 



1.3.3 MILK ALTERNATIVES FOR LACTOSE INTOLERANT CONSUMERS 

Lactose intolerance 

Lactose-free 

dairy 

Plant based 

alternatives 

Lactase drops 

& pills 


How?: 

Cows’ milk is 

filtered and 

subjected to the 

enzyme lactase. 

Top brands: Arla 

Lactofree; Valio 

How?: 

Milk substitutes 

are created using 

plants including 

soy, oats & nuts. 

Top brands: 

Alpro; Blue 

Diamond 

How?: 

Lactase drops 

added to milk or 

taken as a tablet 

before eating, to 

facilitate lactose 

break down. 

Figure 1.3: Alternative dairy options for lactose intolerance sufferers. 

§ Dairy is a good dietary source of calcium - vital for bone, muscle and heart health. 

It is recommended for those with lactase deficiency to replace dairy with other 

sources of calcium. 

§ There are several dairy-based products on the market, which have been processed using 

filtration and enzymes to remove lactose. Enzyme drops are available to treat milk at 

home. Both methods allow lactose-intolerance sufferers to consume dairy without adverse 

side effects, whilst still benefitting from the milk’s calcium & vitamins. 

§ Plant-based milk alternatives are also available, some of which are fortified with 

calcium and vitamins. 



2. GLOBAL DISTRIBUTION OF LACTOSE INTOLERANCE 

The prevalence of lactose intolerance varies vastly across people of different geographical 

origin. 

§ Estimates differ, but it is thought only 10-15% of people from European and 

Russian descent are lactose intolerant. In contrast, up to 90% of people from South 

East Asian descent, and between 50-80% of people from African and Latin 

American descent suffer from the condition (see figure 1.2). 

Prevalence of lactose intolerance in people of different 

geographical origin 

% of population 

86 

77 

73 

68 


14 

Ethnicity 

Figure 2.1: Prevalence of lactose intolerance in people of different geographical origin. 5 

§ Around 70-75% of the worlds’ adult population is lactose intolerant. It is normal in 

most mammals for production of the lactase enzyme to stop after infancy. 

Naturally, most adult mammals are unable to digest lactose. However, gene 

mutations have allowed some humans to produce lactase much later in life. 

§ It is thought that this genetic mutation gave a selective advantage in places like 

Northern Europe, whose climate meant dairy cattle could be raised successfully. 

The lactase-present gene then persisted down the generations. 

§ Latin America and Europe are leading the way in lactose-free sales growth, whilst 

China is a relatively untapped market. 



North America: 

Lactose intolerance 

low in people of 

European descent, 

but high in native 

populations and 

people of African 

descent. 

Northern Europe 

has a relatively low 

prevalence of 

lactose intolerance 

but represents a 

large proportion of 

the global market. 

Russia has a low 

incidence of lactose 

intolerance, whilst 

prevalence in China 

and Mongolia 

reaches almost 

100%. 


Latin American 

countries such as 

Brazil & Argentina 

have high 

incidences of 

lactose intolerance. 

Central America & 

the Caribbean 

experience a 

medium 

prevalence. 

North African 

countries have a 

medium prevalence 

of lactose 

intolerance, whilst 

countries in the 

south have very 

high incidences. 

South East Asian 

countries have very 

high prevalences of 

lactose intolerance, 

whilst Australasia 

has a very low 

prevalence. 

Figure 2.2: Global prevalence of lactose intolerance 



2.1 DEMOGRAPHIC CHANGE AND THE LACTOSE-FREE MARKET 

The global demographic is undergoing many changes. Disposable income is 

increasing for the first time in many places, especially in Asian countries such as 

China. Additionally, migration is increasing with an increasingly multicultural society 

found in Europe. 

2.1.1 INCREASING GLOBAL WEALTH 

§ In the last 15 years, several middle income countries in Asia, Africa and Latin 

America has seen a large upturn in GDP per capita (see figure 2.3). 

- China’s annual GDP per capita has increased 728% since 2000, reaching 

US$7910 in 2015. 6 

- South Africa has seen an 109% increase in GDP per capita ($) since 2000. 6 

- Peru’s GDP per capita ($) has increased by 211% since 2000. 6 

§ The prevalence of lactose intolerance ranges from 70-90% in these countries (see figure 

2.4). These emerging economies could represent new export markets for manufacturers 

of lactose-free products. China especially is experiencing growth in all dairy sectors and 

has huge consumer potential if awareness of lactose-intolerance can be raised 

within the general population. 

GDP per capita (US$) 

9000 

8000 

7000 

6000 

5000 

4000 

3000 

2000 

1000 

GDP per capita ($) of China, South Africa & Peru 


0 

1980 1985 1990 1995 2000 2005 2010 2015 

China South Africa Peru 

Figure 2.3: Growth in economies in China, South Africa and Peru (shown in annual US$ per 

capita) 6 



100 

Prevalance of lactose intolerance in Peru, South Africa & 

China 

% of population 

80 

91 

84 

60 

70 


40 

20 

0 

Country 

Peru South Africa China 

Figure 2.4: Prevalence of lactose intolerance in Peru, South Africa & China, % of 

population 7 

§ There is a trend in many countries towards a more Western diet, which includes 

more dairy, even in areas with high prevalence of lactose intolerance. In China, 

annual consumption of liquid milk has increased from 8.8 litres per capita in 2009 

to 17.8 litres in 2014. South African cheese consumption has increase from 1kg to 

2kg per capita between 2009 and 2014. This again represents a significant 

opportunity for the export of lactose-free products to these countries. 8 

2.1.2 MIGRATION AND THE EU LACTOSE-FREE MARKET 

In 2015 around 277,000 non-EU citizens settled in the UK. 

- There are 1.2million non-EU nationals working in the UK. The visa point 

system means that non-EU economic migrants must earn over £35,000, so 

tend to have a higher disposable income. 

- 112,000 non- EU nationals enter the UK every year on student visas. This 

includes a large proportion of students from China, which has a very high 

prevalence of lactose intolerance. 9 

- The UK accepted nearly 10,000 asylum seekers, mostly from Middle Eastern 

countries which have a high prevalence of lactose intolerance. 10 



2015 net immigration in the UK was 333,000, roughly split between EU and non-EU 

nationals 9 . If 70% of the world suffers from lactose-intolerance, we can predict that 

around 230,000 potential consumers of lactose-free products enter the UK every year. 

This is a significant chunk of the market which could be captured by lactose-free 

manufacturers. 

If Turkey ever did join the EU, 75 million consumers would join the free market. 71% 

of the Turkish population is thought to be lactose intolerant, representing a large and 

easily accessible consumer base for the lactose-free industry. 

Migration statistics in the UK of course depend on post Brexit policies, so it will remain 

to be seen how the British demographic may change in the years to come. 

3. A HISTORY OF THE LACTOSE-FREE SECTOR 

1970’s 

Lactaid 

launched 

lactose-free 

milk in the US 

2003 

A2 milk launched 

in New Zealand & 

Australia 

2006 

Arla launched 

Lactofree range 

2011 

A2 milk 

launched in the 

UK 


1980 

Alpro launches 

non-dairy milks 

2005 

EC: Products must 

declare ingredients that 

could be harmful to 

health 

2011 

EFSA declare that 

thresholds for 

lactose-free cannot 

be prescribed 

Figure 3.1: Key events in the evolution of the lactose-free sector. 



§ 1970’s: The US firm Lactaid was one of the first to create 

a lactose-free milk product. This was followed by Lactaid 

enzyme tablets which, when taken, allow lactose intolerant 

people to consume dairy products without adverse effects. 

§ 1980: Alpro formed as a subsidiary of the Belgium firm 

Vandemoortele Group, creating milk substitutes from soya. 

The company opened a soya milk plant in the UK in 2000, 

and now produce a variety of nut milks & soya desserts. 

§ 2003: Scientists from New Zealand launched the a2 Milk 

Company, which claim their product contains proteins 

which are easier to digest than regular cows’ milk. a2 Milk 

was launched in the UK in 2011. 

To view, please download FULL 

Report 

§ 2005: The European Commission announced that 

products must declare all potentially harmful ingredients, 

including milk, on food packaging. These must be 

highlighted in the ingredients’ lists. 

§ 2006: European dairy cooperative Arla Foods launched its 

Lactofree range of white milk and other dairy products. Arla 

uses filtration and enzyme technology to create their range. 

§ 2011: The European Food Safety Authority ruled that a 

‘safe’ level for lactose-free food cannot be prescribed, as 

those who suffer from lactose-intolerance can tolerate a 

varied range of lactose levels, depending on the severity of 

their condition. 



4. LACTOSE-FREE AND EU REGULATIONS 

UK Food 

Standards 

Agency 

There are no EU wide rules relating to reduced lactose 

foods. Manufacturers are allowed their own thresholds. 11 

European Food 

Safety 

Authority 

No single threshold can be prescribed to lactose-free 

food due to variation in individual tolerances to lactose. 12 

European 

Commission 

Milk must be labelled as an allergen. ‘Reduced in’ foods 

must have a 30% reduction in named nutrient. 13 


EU authorized 

health claims 

Lactase enzymes improve lactose digestion in lactose 

intolerant people. 14 

Lactose-free products are not covered by specific rules, 

but are regulated by a patchwork of EU legislation. 

Figure 4.1: Overview of EU regulations covering the development, production and sale of 

lactose-free food products. 

§ Unlike other free-from products such as gluten-free foods, lactose-free products are not 

governed by any particular European legislation. There are no regulations stipulating a 

‘safe’ level of lactose in lactose-free foods. 

§ The amount of lactose that tolerated by lactose intolerance suffers vary from person to 

person. Some people may be able to digest a small amount of milk or cheese, whilst 

others have to abstain from dairy products completely. 

§ Due to this variation in tolerance the European Food Safety Authority announced 

in 2011 that no lactose threshold can be prescribed to food products claiming to 

be lactose-free 12 . Therefore, it is up to manufacturers to set their own thresholds. 



Product 

Lactose level 

Arla Lactofree milk 

Less than 0.03% lactose 

Mars lactose-free flavoured milk 



Valio Elia lactose-free milk 


Philadelphia lactose-free cream cheese Less than 0.01% lactose 

Emmi Caffe Latte 

Candia Just Milk Semi-Skimmed Lactose Free 



Figure 4.2: Differing lactose thresholds claimed by lactose-free brands. 

§ Dairy ingredients are controlled by a number of EU regulations. EC Regulation 

178/2002 requires that milk must be highlighted as an allergen in the ingredients 

list of packaged food. Restaurants must advise consumers of milk as a possible 

allergen if asked 13 . 

§ EC Regulation 1924/2006 also states that foods that claim to be ‘reduced in…’ 

must have at least a 30% reduction in the said ingredient. However, no such 

overarching rule applies to foods claiming to be ‘free from’ 15 . 

§ Health claims surrounding the use of lactase enzymes to improve digestibility of 

lactose are authorised by the European Union. However, this only applies to 

lactase supplements, which are taken with meals to improve lactose digestion. 

Information must be given that tolerance to lactose in variable and recommends 

seeking professional advice before commencing supplementation 14 . 


5. LACTOSE-FREE PRODUCT CATEGORIES 


Plant-based 

milk 

alternatives 


Lactose-free 

milk products 

A2 milk 

products 

Lactosefree 

products 

There are 3 main categories within the lactose-free food sector, which will be 

discussed in greater depth in this chapter. 

Lactose-free milk based products are made from cows’ milk which has been 

processed using filtration and enzyme technology. Products in this category include 

white milk, flavoured milk, cheeses, butter and yoghurts. These products still contain 

trace amounts of lactose. 

Plant-based milk alternatives are made out of a wide range of plants including soya, 

rice, oats and nuts, which often mimic traditional dairy products. Offerings include 

white and flavoured milks, creams, yoghurts, desserts, cheeses and ice-creams. 

These items naturally contain no lactose. 

a2 milk is a relatively new concept. It is thought that the symptoms of lactose 

intolerance are caused by a reaction to the A1 casein protein in cows’ milk. This white 

milk product contains only A2 proteins, which are claimed to improve digestibility. 



5.1 LACTOSE-FREE COWS’ MILK 

• Lactose-free cows’ milk is produced by filtering white milk through a membrane, 

before using enzymatic hydrolysis to eliminate most traces of lactose. 

• Consumers still reap the nutritional benefits of traditional cows’ milk including 

calcium, vitamins B2 and B12. Some lactose-free milks are lower in sugar and 

higher in protein than normal milk, as processing filters out the lactose 

carbohydrates. 

• In a bid to decrease sugar content, Swiss milk processor Emmi inadvertently made 

all of their Good Day range lactose-free. As consumers become more and more 

aware of the need to cut down on sugar, lactose-free dairy products may find 

themselves a natural by-product of this trend. 

5.1.1 LACTOSE-FREE COWS’ MILK: ARLA LACTOFREE 

Launched: 2006 

Lactose levels: Below 0.03% 

Technology: Filtration and enzyme 

Products: Milk, spreads, yoghurt, cream and cheese 

Countries: UK and continental EU 

Sales: 23% growth in 2015 16 


§ Arla Foods, Europe’s largest milk processing cooperative, launched its Lactofree 

range in 2006. Arla claims to be the only brand retailing lactose-free cows’ milk in 

UK supermarkets 17 , although Marks and Spencer now sell their own-brand milk. 



§ Arla uses filtration technology to remove half the lactose, and then add enzymes 

to break down the remaining carbohydrate into glucose and galactose. Arla started 

selling this processing technology to other companies in 2010. 

§ Arla have reported good growth in the Lactofree range, with value growth 

increasing by 23% in 2015. 16 

§ Arla plans to sustain this success with product launches that offer lactose-free 

alternatives to all major dairy products. They recently launched a lactose-free natural 

yoghurt in the UK in June 2016. 

5.1.2 LACTOSE-FREE COWS’ MILK: VALIO EILA 

Launched: 2001 

Lactose levels: Below 0.01% 

Technology: Filtration and enzyme 

Products: Milk, cream, powdered milk, cheese, 

yoghurt and butter 

Countries: Finland, Estonia, Sweden, Latvia, 

Lithuania, Russia & licensees 

Sales: Net of €150 million in 2012 18 


§ The Finnish dairy company Valio are another key player in the European lactosefree 

market, with their Eila range of products. 

§ Valio first produced their lactose-free range in 2001, using patented filtration and 

enzymatic hydrolysis technology. Since 2003 they have sold this technology to licensees 

in Spain, United Arab Emirates, Switzerland, Norway, Korea, the Netherlands and 

Germany. 



§ Sales of Valio’s lactose-free products were initially promising. In 2001 one million 

litres of lactose-free milk were sold within the first two months of operation. Seventy 

million litres being sold in 2010. In 2012 net sales for the lactose-free range 

amounted to €150million 18 . 

§ More recently growth has slowed, the global over-supply of milk has led to poor 

export conditions, and imports have swamped the domestic Finnish market. 19 

§ Valio’s strength lies in R & D and innovative product launches. They have 

developed technology to remove lactose without leaving the sweet taste of glucose, 

appealing to those who desire fresh, white milk. Product launches include lactosefree 

latte flavoured milks, lactose-free milk powder and barista milk. 

5.1.3 LACTOSE-FREE DAIRY PRODUCTS IN THE MAINSTREAM 

Mars Lactose-free flavoured milk 

In 2015, Mars brought out a lactose-free 

version of its popular ready-to-drink 

confectionery flavoured milk. Available 

from some major supermarket retailers, this 

product has been well received by lactosefree 

bloggers. 


“This is a delicious, lactose free, caramel and chocolate milkshake.” 

“How does it taste? It’s quite simply Mars milk. Forgive me for the lack of 

poetic description but as a lactose-intolerant, the fact that this merely 

exists is pure poetry in itself.” 

https://lactosefreelovelies.wordpress.com; http://glutenfreecuppatea.co.uk/ 



Philadelphia Lactose-free cream cheese 

After success in European markets, Philadelphia 

launched a lactose-free version of their cream 

cheese in 2014. It is now available in major 

supermarkets. 


“This product is perfect!! Preserves the taste and texture of cream cheese 

but without the lactose. This is great if you're lactose intolerant” 

https://hometesterclub.com 

Lactose-free offerings are starting to be seen in more mainstream brands, including 

Mars lactose-free flavoured milk, and Philadelphia lactose-free cream cheese. This 

reflects a wider consumer awareness of lactose-intolerance and the response by 

manufacturers to meet this growing demand. These products may encourage other 

mainstream brands to formulate lactose-free versions of their own products. 

5.2 PLANT-BASED DAIRY ALTERNATIVES 

The plant-based dairy alternative sector is going from strength to strength, with double 

digit sales growth being experienced in Europe. Traditionally the remit of health food 

shops, major supermarkets are now stocking a wide variety of these products, as well 

as expanding in own-brand lines of soya-based dairy substitutes. 

Plant-based milks have a consumer base wider than lactose-intolerant consumer, 

comprising of vegans, people suffering from a cows’ milk allergy and those who 

perceive the products to be healthier than traditional dairy. 

Plant-based milks are naturally lactose-free, and have historically been the go-to product for 

lactose-intolerant consumers, as until recently, lactose-free dairy products were rare in the UK. 



Plant-based dairy alternatives are made from a variety of ingredients. These 

include: 

§ Soya 

§ Oats 

§ Rice 

§ Almond 

§ Coconut 

§ Hazelnut 


§ Cashew 

§ Hemp 

§ Pumpkin seed 

5.2.1 BRIEF HISTORY OF PLANT-BASED MILKS 

2 AD 

Soya milk first 

made in ancient 

China 

1950s 

Hong Kong based 

company Vitasoy 

sees commercial 

success. 

1980s 

Soya milk becomes 

popular in Europe, 

with the launch of 

Alpro. 


20 th century 

Scientific interest in 

soya milk for people 

for milk allergy. 

1970s 

New technology 

improves taste 

of soya milk. 

Present 

Product innovation and 

the use of new 

ingredients, including 

nuts, seeds & grains. 

Figure 5.1: Historical global development of plant-based milks 



§ Plant-based ‘milks’ have been consumed by different cultures for centuries. Soya 

milk is thought to originate from China as far back as the 3rd century 20 . 

§ It wasn’t until the 20 th century that soya milk really gained recognition, both in China 

and Europe, after commercial success from Vitasoy in Hong Kong and increased 

scientific interest in its use for infants with cows’ milk allergy. 

§ In the 1970’s, new techniques in producing soya milk greatly improved the taste of 

the product, making it more appealing outside of China. The invention of Tetrapak 

packaging allowed a long-life product which could be exported overseas. 

§ In Europe, real commercial interest in plant-based milk alternatives really emerged in 

the 1980’s with the rise of veganism and health conscious consumers. 

5.2.2 CURRENT TRENDS IN PLANT-BASED MILK PRODUCTS 

There is a wide variety of products in the plant-based dairy alternative category, with 

companies focusing on luxury products and innovative flavours. Inventive ingredients 

such as almond, hemp and oats are now being used as the health effects of soya are 

being questioned. 

The European plant-based milk 

sector is currently seeing a period 

of growth - in 2014/15 the market 

grew by 19% in the UK, 

Netherlands, Belgium, Italy and 

Germany. 

Alpro, a key player in the European 

plant-based milk market, has 

reported even higher growth in 

2015, with sales growing by 41% in 

Germany and 18% in the UK. 21 

% growth in sales 2015 

50 

40 

30 

10 

0 

Growth of Alpro’s plant-based 

dairy alternative sales in Europe 

To 

20view, please download 

FULL Report 

Figure 5.2: Growth of plant-based milk sales by 

the company Alpro 21 


5.2.3 PLANT-BASED MILKS AND HEALTH 


§ Some consumers believe that plant-based dairy alternatives are the healthier 

option when compared with traditional white cows’ milk. Naturally low in saturated 

fats and high in fibre, these dairy alternatives may be attractive to people watching 

their weight or cholesterol. 

§ Plant-based milks are naturally dairy & lactose-free, making them a good 

alternative for people suffering from milk allergies or lactose-intolerance. These 

milks are also free of animal products, making them a suitable dairy alternative for 

vegans. 

§ Plant-based milks lack the calcium and vitamin B12 naturally found in cows’ milk. 

However, plant-based milks are often fortified with these compounds to optimise 

consumer health. 

§ Plant-based milks often lack the protein found in dairy products, which could affect 

muscle production in the body. Protein also adds to the ‘full-up’ feeling, so 

consumers of non-dairy milks may have to consume more to feel satiated. 

§ Some plant-based milks contain potentially harmful compounds if consumed in 

large quantities - soya milk contains phytoestrogen which can harm both male and 

female fertility, whilst rice milk contains very low-levels of arsenic. 

§ Some plant-based milks contain added sugar, so consumers need to check the 

packaging for nutritional content. 

§ Nutritional values of plant-based milks differ by ingredients and product. Soya milk 

has a fat and protein content close to cows’ milk, whilst oat milk is low in fat and 

high in dietary fibre (see figure 5.3). 



Organic soya 

milk 1 

Oat 

milk 2 

Almond 

milk 3 

Semi-skimmed 

cows’ milk 4 

Nutrient/ 100ml 

Energy 160 kJ 150 kJ 55kJ 209kJ 

Fat 1.7g 0.5g 1.3g 1.8g 

Saturated 0.3g 0.1g 0.1g 1.1g 


Mono-unsaturated 0.4g - 0.9g - 

Polyunsaturated 1.0g - 0.3g - 

Carbohydrates 2.4g 6.5g 0.1g 4.8g 

Sugars 2.4g 4g 0.1g 4.8g 

Fiber 0.5g 1.2g 0.2g 0g 

Protein 3g 1g 0.5g 3.6g 

Calcium 0mg 0mg 0mg 124mg 

Figure 5.3: Nutritional composition of soya, oat and cows’ milk 

(1. Alpro organic soya, no added fortification; 2. Oatly organic oat drink, no added fortification; 3. Alpro 

almond unroasted unsweetened; 4. Tesco semi-skimmed milk) 

Health benefits of 

plant-based milks 

Health benefits of 

cows’ milk 

Much lower levels of saturated fats. May 

be appealing for those wishing to lose 

weight. 

Contains calcium. 16% of RDI in 100ml 

of semi-skimmed milk- vital for tooth 

and bone health. 


Naturally lactose-free so suitable for 

those suffering lactose intolerance. 

More fibre than cows’ milk. Maintains a 

healthy digestive system. 

Higher in protein- the body’s building 

blocks- than plant-based alternatives. 

Includes vitamin B12, which is lacking 

in plant-based milks. 

Figure 5.4: Comparing health benefits of plant-based milks and cows’ milk 



Launched: 1980’s 

Lactose levels: 0% 

Products: Soya milks, yoghurts, creams 

& desserts; nut milks 

Countries: 54 countries across the world 

Sales: Turnover of €410m in 2014, experienced 

27% growth in 2014. 21 


5.2.4 PLANT-BASED DAIRY ALTERNATIVE : ALPRO 

§ Alpro was launched in Belgium in 1980, and now has factories in Belgium, the UK 

and France. They directly employ over 1000 employees, and sell their produce in 

54 countries worldwide. 

§ Alpro claim a 70% net growth in sales between 2012 and 2015, with a turnover of 

€410m in 2014. 22 

§ In 2012 Alpro expanded its product range away from purely soya based products 

to encompass other plant-based milks including almond, hazelnut and coconut. The 

company also launched a luxury soya-based yoghurt and dessert range including 

flavours such as ‘Blackcurrant, elderberry & pomegranate’; ‘ Strawberry & rhubarb; 

and ‘Lemon & lime’. 

§ Alpro experienced 27% growth in 2014. Although sales of their traditional soya milks did 

increase, the largest areas of growth were nut-based milks, and innovative flavoured 

products. Soya yoghurts did particularly well, experiencing 18% growth in 2014/15. 21 



5.2.5 PLANT-BASED MILK PRODUCTS: SUPERMARKET OWN-BRANDS 

Morrisons 

Morrisons long-life soya drink 

M savers UHT soya drink unsweetened/ sweetened 

Morrisons fresh soya drink unsweetened 

M organic long-life soya drink unsweetened 

Sainsbury’s 

Sainsbury’s soya milk alternative unsweetened/ sweetened 

Sainsbury’s fresh soya milk unsweetened/ sweetened 

Sainsbury’s deliciously free-from strawberry iced dessert 

Sainsbury’s deliciously free-from coconut vanilla iced dessert 

ASDA 

ASDA organic long-life soya milk unsweetened/ sweetened 

ASDA fresh soya milk unsweetened/ sweetened 

ASDA long-life soya milk sweetened 

ASDA sweetened almond milk 

£0.84p/l 

£0.59p/l 

£1.11/l 

£1/l 

£0.85/l 

£1.15/l 

£0.63/100ml 

£0.63/100ml 

£1/l 

£1.10/l 

£0.85/l 

£1.25/l 

Waitrose 

Essential Waitrose long-life soya drink unsweetened/ sweetened 

£0.85/l 

Waitrose almond milk unsweetened/ sweetened 

£1.49/l 


Tesco 

Tesco long-life everyday value soya milk unsweetened/ sweetened 

Tesco long-life soya milk unsweetened/ sweetened 

Tesco organic long-life soya milk unsweetened/ sweetened 

Tesco free-from fresh soya milk unsweetened/ sweetened 

Tesco almond milk unsweetened/ sweetened 

Tesco free-from fresh almond milk unsweetened/ sweetened 

Tesco free-from rice drink 

Tesco free-from mango yoghurt 

Tesco free-from raspberry passionfruit yoghurt 

Tesco free-from blueberry yoghurt 

Tesco free-from peach yoghurt 

Tesco free-from natural yoghurt 

Tesco free-from chocolate dessert 

Tesco free-from crème caramel dessert 

Tesco free-from Italian coffee dessert 

Tesco free-from banana soya fromage frais 

Tesco free-from chocolate mousse 

Tesco free-from rice pudding 

Tesco free-from mango coconut pudding 

Tesco free-from tapioca pudding 

Tesco free-from strawberry & vanilla cones 

Tesco free-from toffee & vanilla cones 

Figure 5.5: Own-brand plant-based dairy alternatives in major UK supermarkets 

£0.59/l 

£0.75/l 

£1/l 

£1.10/l 

£1.40/l 

£1.50/l 

£1/l 

£0.31/100g 

£0.31/100g 

£0.31/100g 

£0.31/100g 

£0.25/100g 

£0.31/100g 

£0.31/100g 

£0.89/100g 

£0.49/100g 

£0.89/100g 

£1.12/100g 

£1.12/100g 

£1.12/100g 

£0.31/100ml 

£0.46/100ml 



Supermarket retailers are beginning to respond to growth in the dairy-free 

sector by developing their own ranges in plant-based dairy alternatives. 

§ Tesco is leading the trend with a large range of dairy-free milks, yoghurts, desserts 

and soya ‘cheeses’. Tesco launched their own-brand, free-from chilled food range 

in early 2012, with a variety of innovative formulations and flavours. 


§ Other retailers are starting to expand their dairy-free markets. Sainsbury’s offers 

dairy-free coconut based iced desserts, whilst both ASDA and Waitrose sell an 

own brand almond milk (see figure 5.5). 


Whilst these products are suitable for lactose intolerant consumers, their consumer 

base stretches beyond this to vegans, those attempting to lose weight, and those 

suffering from allergies such as that to milk protein. 



5.3 A2 MILK 

§ The a2 Milk company was launched in 2000 by New Zealand scientist Dr Corran 

McLachlan. He suggested that cows produce two types of β-casein protein- A1 & A2. 

§ It is claimed that the A1 variant of the protein is harder to digest than A2 protein, 

causing lactose-intolerance like symptoms. The a2 Milk company go far to as say that 

lactose-intolerance could be a myth, with symptoms caused instead by the A1 protein 23 . 

§ Some cows naturally only produce A2 proteins. 

The a2 Milk company use DNA testing to 

create dairy herds which produce milk with 

consisting of the supposedly healthier A2 

proteins 23 . 

§ The company launched in New Zealand in 

2000, Australia in 2007 and the UK in 2012. 

From July 2015 and June 2016 the company 

experienced outstanding growth, with net profit 

rising from - NZ$2.1million (-£1.16m) to 

NZ$352.8 million (£195.45m) over the year 24 . 

§ This growth was mainly driven by sales of a2 baby formula in Australia, New 

Zealand and China, and white milk sales in Australia. 

§ a2 Milk is available in many UK supermarket chains, with over 20 farms supplying 

the operation. The company report improved growth here, and are trying to 

reposition themselves as a specialist milk brand. A launch is also being planned 

for the US market 24 . 


5.3.1 A2 PROTEINS AND HUMAN HEALTH 


There is some controversy over whether A2 proteins have an adverse effect on human 

digestion (see figure 5.6). Since the 1980’s, theories have emerged hypothesising 

that the b-casein protein slows gut transit time, permeates the gut wall into the blood 

stream, and increases digestive complaints. 23 

However, several reviews of the evidence, including one from the European Food 

Safety Authority (EFSA), have not found any conclusive associations between A2 

proteins and adverse health effects. The EFSA review did however admit that A1 and 

A2 proteins are digested differently by the human body. 28 

In the EU, this lack of scientific consensus creates challenges for businesses such as 

the a2 Milk Company, as it is against the law to make health claims that have not been 

substantiated by the European Commission. This causes barriers in marketing 

produce to consumers. 

Evidence for 

Evidence against 

“Consumption of milk containing A1 

β-casein was associated with 

increased gastrointestinal 

inflammation.” 

Sun et al (2016) 25 

“This review concludes that there is 

no convincing or even probable 

evidence that the A1 beta-casein of 

cow milk has any adverse effect in 

humans.” 

Truswell (2005) 26 


“Results suggest differences in 

gastrointestinal responses in some 

adult humans consuming milk 

containing beta-casein of either the 

A1 or the A2 beta-casein type.” 

Ho et al (2014) 27 

“A cause-effect relationship 

between the intake of [A1 proteins] 

and non-communicable disease 

cannot be established.” 

EFSA (2009) 28 

Figure 5.6: Evidence for and against the claim that A1 protein has adverse health 

effects. 



6. LACTOSE-FREE: VIEWS FROM THE UK FOOD INDUSTRY 

The lactose-free 

category is felt to be 

undefined as there are 

no clear standards 

or regulations to 

work with. 

Manufacturers 

are unsure which 

health claims can be legally 

made when it comes to 

lactose-free 

products. 


The variety 

of tolerances to lactose 

make specific health 

claims hard to make. 

Lack of a 

central organisation 

representing lactoseintolerant 

consumers means 

limited feedback to 

industry. 

Figure 6.1: Barriers facing manufacturers and retailers entering the lactose-free market. 11 

In 2010, the UK Food Standard Agency released a report into dairy-free and lactosefree 

foods. Through interviews and consultation with businesses and organisations 

within the UK food industry, several interesting points were raised: 

§ The food industry perceived ‘gluten-free’ products easier to work with than 

‘lactose-free’, as there are clear guidelines on permissible levels of gluten in 

gluten-free food, whilst no such thresholds exist within lactose-free legislation. 

§ Some manufacturers felt that there is not enough consumer demand to enter the 

lactose-free sector, preferring to cater for the mainstream. There were concerns 

around the difficulty of producing lactose-free foods at a price suitable for 

supermarkets. 

§ Manufacturers were equally concerned about the lack of clear regulations to 

conform to. It was unclear about what foods can be legally called dairy or lactosefree, 

and what health claims could be made within the law. Many manufacturers 

claimed to avoid any health claims in case of negative repercussions. 



§ Many businesses stated that the lack of a representing organisation for lactoseintolerance 

sufferers meant that little feedback was returning to the food industry. 

The gluten-free industry is informed by Coeliac UK, an organisation representing 

people with a gluten allergy, providing a vital means of communication between 

businesses and consumers, but no such organization exists for lactose-free. 

7. FUTURE TRENDS IN THE LACTOSE-FREE SECTOR 

There are several key trends which should be considered when thinking about the 

future of the lactose-free sector. 

CONSUMERS 

PRODUCT 

DEVELOPMENT 

RETAILERS 


§ Non- EU 

Migration 

§ Overseas 

markets 

§ Technological 

advances 

§ Reduced 

sugar 

§ Luxury 

products 

§ Development 

of own-brand 

dairy free 

ranges 

Figure 7.1: future trends in the lactose-free market 

7.1 CONSUMER TRENDS 

Non- EU 

Migration 

Current trends in migration from areas of high prevalence 

of lactose intolerance, such as North Africa and the Middle 


East, could expand the EU lactose-free market in the 

future. 


7.2 PRODUCT DEVELOPMENT 


Technical 

advances 

Science and technology are driving the development of 

lactose-free products. New discoveries such as a2 milk 

and enhanced filtration methods could shape the future of 

the sector. 

Reduced 

sugar 

Reduced sugar can be achieved by removing lactose 

from products. Lactose-free formulations could become a 


natural side effect of the food industry’s attempts to 

reduce sugar in food. 

Luxury 

products 

High-end products such as luxury yoghurts and deserts 

represent the biggest market growth in plant-based dairy 

alternatives and this shows little sign of abating. 

Innovative flavours are being developed across all 

lactose-free sectors. 

7.3 RETAILER INNOVATION 

Own-brand 

development 

Some major retailers have started to expand their ownbrand 

plant-based milk alternative ranges, bringing 

down the price of these types of lactose-free products. 


This development indicates a greater consumer interest 

in dairy-free products, for a variety of health and ethical 

reasons. Marks and Spencer is the first retailer yet to 

sell their own-branded lactose-free dairy milk. 


8. CONCLUSIONS 


§ Lactose-intolerance is a non-allergenic condition, where the consumption of 

lactose containing foods induces a range of digestive issues. This is caused by the 

inability to produce the lactase enzyme in the gut. 

§ The main treatment for lactose-intolerance is abstinence from dairy foods that 

contain high levels of lactose. Not all dairy products contain the same lactose 

concentrations. White milk contains high levels of lactose, whilst hard cheeses 

contain almost none. Goat, cow and sheep milk all contain similar levels of lactose. 

§ The prevalence of lactose intolerance differs across the world. Only 10% of people 

from Northern European descent are lactose-intolerant, whilst populations 

originally from South East Asia can have up to a 90% prevalence. This variation 

has implications for the lactose-free market, especially when considering current 

migration trends and export opportunities. 


§ Lactose-free products are not governed by specific regulations as, say, the glutenfree 

sector, but are covered by a patchwork of legislation. In 2011, the European 

Food Safety Authority (EFSA) concluded that individual tolerances to lactose differ 

largely, so a ‘safe’ threshold for lactose content in lactose-free food cannot be 

prescribed. It is up to manufacturers to decide what constitutes lactose-free, with 

lactose levels typically ranging from 0.1% to 0.01%. 

§ Lactose-free cow’s milk is produced by removing lactose through filtration and 

enzymatic technology. This is the same process used in sugar reduction 

technology. Arla, a key player in the European lactose-free market, has 

experienced good growth with their Lactofree range. 

§ Plant-based milk alternatives, such as soya, almond and hazelnut milk, are 

becoming more and more popular in Europe. These drinks are naturally lactosefree, 

but are aimed at a wide range of consumers, including vegans, consumers 

with milk allergies and intolerances, and people who perceive milk as being bad 

for health or weight. Alpro, an important company in the sector, is experiencing 

growth, especially in its range of luxury flavoured yoghurts. 



§ An innovative but slightly controversial product has emerged from New Zealand. 

The a2 Milk Company claims that lactose intolerance symptoms are in fact caused 

by the indigestible A1 protein and have developed dairy herds which produce only 

A2 milk. Although growth was experienced in Australia and New Zealand, such 

progression was not seen in the UK. 


§ Many manufacturers feel apprehensive about entering the lactose-free market due 

to lack of clear guidelines on suitable lactose thresholds and permitted health 

claims. There are also worries that the lactose-free consumer segment is not large 

enough to create a profitable business. 


REFERENCES 


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https://www.allergyuk.org/common-food-intolerances/dairy-intolerance accessed 19/08/16 

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products for lactose intolerant individuals, Journal of Dairy Science, 65: 446- 352 

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12) European Food Safety Authority (2011), Scientific opinion on the substantiation of health claims related to foods with 

reduced lactose content, EFSA Journal, 9(6):2236 

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18) Valio (2013), Valio Eila® lactose free success for ten years [online] available at: http://www.valio.com/articles/valio-eilalactose-free-success-for-ten-years 


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22) Alpro (2016), Corporate [online] available at https://www.alpro.com/corporate/uk/about accessed 07/07/16 

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10/07/16 

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company-results/ accessed 24/08/16 

25) Sun, J (2016), Effects of milk containing only A2 beta casein versus milk containing both A1 and A2 beta casein proteins 

on gastrointestinal physiology, symptoms of discomfort, and cognitive behavior of people with self-reported intolerance to 

traditional cows’ milk, Nutrition Journal, 15: 35 

26) Truswell, A. S (2005), A2 milk: a critical review, European Journal of Clinical Nutrition, 59(5):623-31 

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EFSA Scientific Report, 231: 1-107 


Rockwood House, 

Parkhill Road 

Torquay, Devon 

TQ1 2DU 

Telephone: 01803 203387 

Registered as a Limited Company 

number 7654941 in England & 

Wales. 

VAT registration number 

GB 113 8468 16 

Market 

Research 

Commercial 

Consulting 

Marketing & 

Branding

European Lactose-Free Market Report 2017/2018 Report

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