Lactose intolerance is a condition in which it is difficult to digest the lactose found in milk. Lactose is a sugar content which is naturally present in mammalian milk consisting glucose and galactose. Lactase deficiency is of three types namely, ‘Congenial’, ‘late onset or non-persistence’ and ‘secondary’. Lactose intolerance is also understood my various other terms such as alactasia, hypolactasia, lactose malabsorption, dairy product intolerance and milk sugar intolerance.
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Lactose Free Food Market is the largest category of food intolerant market and accounts for around 65% of retail value sales of the total food intolerant market in the U.S. It is estimated to grow at a CAGR 3.9% from 2015-2020.
This report segments the global lactose free market by types, by application, by geography.
The Lactose Free Food’s Application Includes:
• Dairy Products (Milk, Butter, and Yogurt) and
• Non-dairy Products (Desserts, Sauces, Milk Powder)
Lactose free food market has a significant opportunity in Asia and Latin America due to increasing lactose intolerance and increasing dairy consumption.
The Global Lactose Free Food Market Is Geographically Segmented Into:
• North America
• APAC and
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Some of the Crowned Players in the Lactose Free Food Market Are
• Amy’s Kitchen Inc. (U.S.)
• Agropur Cooperative (Canada)
• Kerry Group (Ireland) and
• Cargill Inc. (U.S.)
Keywords: lactose free milk
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