The ability to digest lactose varies widely within populations, ranging from more than 90% of individuals from northern European countries, to less than 10% of individuals from Southeast Asian countries. The good news is that there is a wide range of lower-lactose and lactose-free dairy products available in the market, so most consumers can enjoy the great taste and nutrition of real dairy products in comfort.
Thanks to advances in enzyme technology, the range and quality of lactose-free dairy products continues to grow. In fact, the lactose-free category might represent the fastest growing segment of the dairy industry.