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Lactose Free Food Market Analysis by Application (Dairy Products and Nondairy Products-); By Type (Lactose Free Products and Lactose Reduced Products); By Geography - Forecast (2015-2020)

  • April 2015
  • 185 pages
  • Industry ARC
Report ID: 3493360

Summary

Table of Contents

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.

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
Europe
APAC and
RoW

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.)

Please note: this report requires certain updates. We have all the information available but require 2 business days to complete the process and ensure it is as up-to-date as possible.


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