3 Ditch the lactose
Lactose intolerance is the inability of some people to digest lactose, which is a sugar found in milk and products derived from cow’s milk dairy products.
A health trend in its own right, lactose-free dairy is something producers like EICMP capitalise on as camel milk has much less lactose in comparison to cow’s milk. According to its website, camel milk is an alternative for people with lactose intolerances. Some Asian populations in particular lack lactase, the enzyme required to break down lactose.
Providing a lactose-free option in dairy products, especially milk, can give companies an advantage over competitors. According to Euromonitor International, the lactose-free dairy market is dominated by Western Europe and North America in value terms, with these two regions accounting for 70% of the $2.8 billion industry in 2012.
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Probiotic yoghurts can also be suitable for consumption by those with lactose intolerance as the process of bacterial fermentation improves the digestibility of the lactose. Yakult Honsha’s small bottles of well-fermented milk are available in the UAE, and it is the Asia-Pacific region's topmost yoghurt player with a 20% value share in 2008, and it ranks fourth in dairy overall.
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