How to use dairy-based GOS to improve iron absorption and digestive wellbeing
Iron deficiency remains one of the most common nutritional challenges globally, affecting over 3 billion people. At the same time, consumer demand for gut-friendly, natural solutions is reshaping expectations in nutrition. At Valio, our research into dairy-based ingredients explores how nutritional strategies, including milk-derived galacto-oligosaccharides (GOS), could help address both concerns: enhancing iron absorption and promoting digestive wellbeing.
Closing the global iron gap: why it still matters
Iron deficiency is the most prevalent micronutrient deficiency and the leading cause of anaemia worldwide. It affects more than 40% of children under five and roughly 20% of women of reproductive age. In children, deficiency can impair cognitive development and slow growth. In adults, symptoms like fatigue and dizziness reduce quality of life and productivity.
Fortunately, iron deficiency is both preventable and treatable. Fortifying foods with iron remains a key public health strategy, but absorption efficiency and digestive side effects continue to limit impact.
“Improving iron absorption through better nutritional synergies, while maintaining digestive balance, is an exciting research focus,” says Sinikka Saikkonen, Nutritionist and Senior Business Development Manager at Valio.
Understanding iron’s role in health
- Vital for red blood cell formation, energy metabolism, and brain development
- Increased requirements in infants, children, pregnant women, and those with heavy menstrual cycles
- Iron deficiency lowers oxygen transport and immune function
- Linked to learning and behavioural challenges in children
- Fortified foods are an effective tool when supported by co-nutrients that aid absorption
What makes GOS a promising prebiotic in early life nutrition
As interest in digestive health grows, so does attention to prebiotics, especially those derived from natural sources like milk. Galacto-oligosaccharides (GOS) are non-digestible carbohydrates that selectively nourish beneficial gut bacteria.
In nutritional research, GOS has emerged as a promising factor in improving iron absorption. Studies show that when GOS is present in fortified diets for infants, iron uptake can increase by 25 to 60 percent. This supports one of the key goals of fortification: making iron more bioavailable, especially for vulnerable populations.
At the same time, GOS may reduce common gastrointestinal side effects associated with iron supplementation. By limiting excess iron exposure to pathogenic gut bacteria, GOS can help maintain microbiome balance. This is an increasingly important factor in long-term nutritional strategies.
A closer look at galacto-oligosaccharides
- Milk-derived prebiotic used by Valio in the context of digestive and nutritional health
- Promotes growth of beneficial gut bacteria such as bifidobacteria
- Enhances iron absorption by improving solubility and intestinal uptake
- Helps maintain gut microbial balance by reducing colonic iron available to pathogens
- Shown to lower risk of gut inflammation and discomfort in fortified diets
- Suitable for sensitive product categories like infant formula
Aligning iron absorption with digestive wellness
Traditional iron fortification strategies often suffer from poor absorption and unwanted gut effects. In contrast, combining iron with a supporting prebiotic like GOS, represents a more holistic approach. It supports not only nutrient uptake but also microbial and intestinal balance.
This dual benefit is particularly relevant in formulations aimed at infants, toddlers, and women of reproductive age. These are populations with higher iron needs and greater sensitivity to digestive disturbances. Yet the relevance extends further. Adult consumers increasingly associate gut health with overall wellbeing, immunity, and energy levels. This makes GOS an appealing component in science-led nutrition concepts across life stages.
Turning scientific insight into product innovation
The global need for improved iron delivery, combined with rising demand for digestive wellness, creates an opportunity for innovation. While Valio does not produce or sell GOS as an ingredient, our research into its effects helps inform product concepts and formulation strategies.
Our learnings may support manufacturers in developing science-backed products that are:
- Better absorbed
- Gentle on digestion
- Aligned with emerging consumer needs and nutritional demands
Potential applications inspired by this research include:
- Infant and follow-on formulas
- Fortified dairy products
- Nutritional powders and supplements
- Functional foods tailored for gut-conscious consumers
From dairy science to future nutrition concepts
Valio combines over a century of dairy expertise with a strong focus on science-driven product development. Our research into dairy-based ingredients is part of a broader commitment to understanding how nutrition can support health at every life stage.
From our pioneering lactose free range to evolving concepts in digestive wellness, we apply Nordic purity and scientific integrity to help shape the future of functional food. GOS is just one example of how Valio is uncovering new opportunities to improve how nutrients are delivered and tolerated.
“At Valio, we explore how natural, milk-based solutions can support better health outcomes. Not only through nutrients, but through the systems that absorb and process them,” says Saikkonen.
Partnering for progress in functional nutrition
Valio’s heritage is rooted in quality and collaboration. As we mark 120 years of dairy innovation, we continue to explore how research can drive practical solutions to global nutrition challenges.
We welcome partners interested in co-creating better-for-you concepts grounded in scientific evidence. Together, we can translate insights into impactful products, from iron absorption to digestive wellness and beyond.
Ready to explore?
Visit our Digestive Wellness hub to learn more and contact our nutrition experts to discuss co-creation and concept development.
Let’s shape the future of functional nutrition, grounded in science and inspired by nature.
Sources:
Al-Naseem A. et al., Clin Med (Lond). 2021
NIH. Iron. Fact sheet for health professionals. 2025
Percy L. et al., Best Pract Res Clin Obstet Gynaecol. 2017
WHO: Anaemia fact sheet. 2025
Lozoff et al. 2006; McCann & Ames 2007; Tondeur et al. 2004; Paganini et al. 2017 (AJCN & Gut); Mikulic et al. 2024
