European Lactose-Free Market Report 2017/2018 Report

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EXECUTIVE SUMMARY THE EUROPEAN LACTOSE-FREE MARKET 2017/2018 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. All rights reserved, ©Teepee Ltd, t/a HRA Food & Drink: 2017 3
1. LACTOSE INTOLERANCE AND HEALTH THE EUROPEAN LACTOSE-FREE MARKET 2017/2018 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. All rights reserved, ©Teepee Ltd, t/a HRA Food & Drink: 2017 4
Page 1 and 2: Lactose Free European Market Report
Page 3: CONTENTS THE EUROPEAN LACTOSE-FREE
Page 7 and 8: 1.3 MANAGING LACTOSE INTOLERANCE TH
Page 9 and 10: THE EUROPEAN LACTOSE-FREE MARKET 20
Page 25 and 26: 5.2.3 PLANT-BASED MILKS AND HEALTH
Page 31 and 32: 5.3.1 A2 PROTEINS AND HUMAN HEALTH
Page 35 and 36: 8. CONCLUSIONS THE EUROPEAN LACTOSE
Page 37 and 38: REFERENCES THE EUROPEAN LACTOSE-FRE

European Lactose-Free Market Report 2017/2018 Report

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