Overview:

The global lactase market attained a valuation of USD 220.5 million in 2022 and is estimated to reach USD 251.0 million by the close of 2025. Projections indicate a compound annual growth rate (CAGR) of 4.9% from 2025 to 2035, culminating in a market size of USD 401.5 million by the end of the forecast period. This growth trajectory is largely attributed to increasing global awareness regarding lactose intolerance, coupled with a rising consumer preference for lactose-free dairy alternatives and ongoing advancements in enzyme technology.

Lactase is an essential enzyme facilitating the digestion of lactose, the sugar found in milk and dairy items. It is widely incorporated in the production of various consumer goods, including lactose-free food and beverage items, nutritional supplements, and certain medications for individuals with lactose intolerance.

Escalating rates of gastrointestinal issues and a growing inclination towards plant-based and lactose-free food options are significant market drivers. Lactose intolerance affects a substantial portion of the world’s population, with over 65% globally experiencing some degree of lactose malabsorption, particularly prevalent in Asian, African, and South American demographics. This widespread condition directly contributes to the demand for lactose-free milk products and those treated with lactase enzymes to break down lactose.

The dairy sector has responded by expanding its range of lactose-free milk, cheese, yogurt, and ice cream. These products are manufactured using lactase to eliminate lactose without compromising nutritional value or taste profiles. Key players in the industry are making considerable investments in marketing and distribution of their lactose-free portfolios to meet this surging consumer demand.

Technological advancements in enzyme production have led to the availability of more thermostable and highly active lactase enzymes. These innovations allow manufacturers to enhance product quality and optimize production efficiencies in creating lactose-free goods.

The increasing use of biotechnology platforms is contributing to the development of more potent lactase enzymes at reduced costs. Furthermore, the adoption of lactase supplements by individuals with intolerance for enhanced digestion is on the rise. This trend has also influenced the pharmaceutical and nutraceutical industries, leading to the introduction of lactose-fortified products and supplements.

A greater focus on gut health and the integration of probiotics with lactose-free products are further stimulating market growth. Continued investment in research and development, particularly concerning novel lactase enzyme formulations and applications, is setting these apart from conventional dairy offerings, though this might introduce price sensitivity as a market factor.

However, the growing popularity of alternative milk sources, such as almond, soy, oat, and coconut milk, poses a competitive challenge to the lactase market. Consumers increasingly选择这些作为乳糖自由的选择, which may reduce the demand for lactase enzymes used in traditional dairy processing.