Valio’s clinical study shows that protein-hydrolysed milk is well tolerated and alleviates gut symptoms

Milk is commonly suspected to be the cause of food-related stomach symptoms, which significantly diminish quality of life. Valio’s protein-hydrolysed lactose-free milk reduces gastrointestinal symptoms and enables consumption of milk by lactose-intolerant and milk-sensitive individuals.

Stomach symptoms affect a major part of adults

Food-related stomach symptoms are very common and significantly reduce quality of life of affected individuals. Milk is commonly suspected to be the cause of symptoms. Milk and dairy products are a well-known source of important nutrients needed throughout the lifespan, but the majority of the world’s population are unable to consume regular dairy products due to gastrointestinal problems perceived. Lactose and milk proteins are components typically suspected as the cause of discomfort.

Hydrolysis, breaking proteins down to smaller size enhances tolerance to milk proteins. In our earlier clinical studies, we have shown that protein-hydrolysed milk produced with our patented technology causes less symptoms than ordinary milk in individuals with functional gastrointestinal disorders or milk intolerance.

New clinical study confirms enhanced benefits of Valio’s protein-hydrolysed milk

In our recent clinical trial, we compared the effects of Valio’s protein-hydrolysed, lactose-free milk (Valio Eila® Silky A1/A2 milk) and commercial A2 milk in subjects who perceive stomach symptoms from milk. Considering lactose-tolerant subjects, Valio’s protein-hydrolysed Eila® Silky milk was as well tolerated as A2 milk – there were no differences between the milks in gut symptoms, stool composition or inflammation markers. However, in lactose-intolerant subjects, Valio’s protein-hydrolysed Eila® Silky milk caused less stomach symptoms than A2 milk, thus providing additional benefit. Most of the global population being lactose-intolerant, Valio’s protein-hydrolysed, lactose-free milk is a valuable innovation for milk-sensitive individuals.

New solution to growing health awareness on gut health

Valio is a pioneer in lactose-free technology, and we were the first in the world to launch totally lactose-free milk in 2001. Today, Valio has the broadest assortment of lactose-free milk products for consumers and ingredients for B2B customers.

“As milk is an important source of nutrients at different stages of life, I’m proud that with our expertise in lactose-free technology and protein hydrolysis, we are able to provide products that enable dairy consumption also for milk-sensitive individuals”, says Dr. Anu Turpeinen, Nutrition Research Manager at Valio.

With growing global interest in high-quality protein, consumers are increasingly seeking adult nutrition products that combine scientific credibility, great taste, and digestive comfort.

“Thanks to Valio’s deep expertise in lactose-free technology and protein hydrolysis, we are able to develop ingredient innovations that meet these expectations. These solutions not only deliver clinically proven benefits but also open strong commercial opportunities for food and beverage industry and help build future-proof nutrition”, says SVP Timo Pajari, Business Unit Powders at Valio.

Summary

The aim of the study was to compare the effects of Valio’s protein-hydrolysed, lactose-free Eila® milk (A1/A2 milk) and A2 milk on gastrointestinal symptoms and markers of low-grade inflammation in subjects who get gut symptoms from milk.

Study showed no significant differences between protein-hydrolysed Valio Eila® milk (A1/A2 milk) and A2 milk in total gut symptoms or in inflammation markers in lactose tolerant subjects.

In conclusion: protein hydrolysed lactose-free A1/A2 milk was as tolerated as a A2 milk in lactose-tolerant volunteers and better tolerated by lactose-intolerant volunteers.

Link to the article

Journal of Dairy Science: Tolerance of protein hydrolyzed lactose-free A1 milk and A2 milk in lactose-tolerant and lactose-intolerant volunteers – a randomized cross-over trial with two parallel groups – ScienceDirect. parallel groups. J Dairy Sci. 2025 Jul 2:S0022-0302(25)00476-X. doi: 10.3168/jds.2025-26712.

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