Lactose intolerance is the inability to digest the natural sugar lactose, which is found primarily in dairy foods. Some people do not have enough of the enzyme lactase, which breaks down the sugar in their digestive system. Lactose sensitivity symptoms include abdominal pain, diarrhea, gas and uncomfortable bloating. This food sensitivity can be difficult to diagnose since symptoms can be attributed to a range of health issues.
Hence lactose-free dairy products such as milk, cheese, and yogurt are gaining traction over a period to provide the lactose intolerants with nutrition supported through dairy products.
Billions of people around the world are lactose intolerant and unable to digest the natural sugar in cow milk, lactose-free products are a natural fit. Yet millions of other people who can digest lactose are also getting excited about lactose-free products.
In Europe, where lactose intolerant rates are low, many consumers still prefer milk, yogurt, cheese, ice cream and other dairy products with little or no lactose. This reflects a broader consumer trend for free-from products that lack sugar, gluten or lactose.
The disruption to supply chains due to coronavirus, mobility restrictions, social distancing guidelines have slowdown the productions of lactose free dairy products along with the regular dairy products for few days during the peak COVID times.
Mass closures of restaurants and schools have forced a sudden shift from those wholesale food-service markets to retail grocery stores, creating logistical and packaging nightmares for plants processing milk, butter and cheese. However, with the ease of lockdown rules in staggered manner, and bringing the dairy products into essential category have eased supply chain problems.
Furthermore, with the epidemic prevention, control and treatment are at a critical across the countries currently, researches has shown that a balanced nutritional diet can help to improve health, enhance immune resistance to combat COVID-19. Government bodies are well promoting to consume milk and other dairy products that are good source of high quality protein and can also a source of vitamin B12, vitamin A, calcium and other nutrients essential for the body. This development is further propelling the demand for lactose free dairy products for the consumers with lactose intolerance.