Where is lactose free innovation heading next? Sit-down interview with expert Saara Lähtevänoja
Lactose free dairy has grown from a niche solution into a global category, with Valio’s food tech know-how leading the way. We sat down with expert Saara Lähtevänoja to discuss how process innovation paved way for the lactose free boom – and where the category is heading next.
Hi Saara! In your role as Head of Process Technology and Research Analytics at Valio, you work closely with lactose free and digestive wellness solutions. Tell us: why is everyone talking about gut health and lactose free right now?
Yes, gut health has become much more visible in recent years. The gut is now even sometimes even referred to as the body’s “second brain” as research reveals more about the connection between digestion, mood and overall wellbeing.
Health-conscious consumers opt for dairy because of its naturally rich nutritional profile that contains calcium, vitamins and protein with all essential amino acids and – but for many, lactose has been a barrier to enjoying dairy products. This has pushed the industry to innovate around lactose free. Lactose free solutions make the nutritional benefits of milk accessible to a much wider audience.
Can it be a mere coincidence that the recipe for happier tummies was invented in the happiest country in the world?
Indeed, Finland has been ranked the happiest country in the world for nine years in a row – and Finland has also been a pioneer in developing lactose free dairy, with Valio spearheading the change. Using innovation to increase wellbeing has always been our guiding principle.
The real breakthrough for the entire category happened, when Valio’s R&D teams developed a patented filtration-based technology that removed lactose while keeping the natural taste and nutritional composition of milk unchanged. Before, lactose was broken down enzymatically, which made the products taste sweet. With the new technology, we were able to offer people what they wanted: lactose free milk that tastes like regular milk.
Today, lactose free products are widely available across categories in Finland, and in many ways lactose free has become the norm. You could even refer to Finland as the home of lactose free. Happy country, happy tummies!
What is the biggest misconception about lactose free dairy?
Lactose intolerance is very common globally, and many people suffering from it think they can’t enjoy dairy at all. In reality, lactose intolerance is not a disease and not nearly as limiting as people think. It simply means the body cannot digest lactose efficiently. When lactose is removed, dairy becomes accessible to a much broader group of consumers. This opens room for new product innovation.
Where is the global gut health market heading next in terms of innovation?
We are seeing a shift from basic functionality towards more advanced and targeted nutrition. You can refer to it as “power pairing” – combining multiple nutritional benefits into one product, for example matching lactose free with high protein.
Protein is in high demand globally, and at Valio, we are continuously exploring how processing methods can improve the structure, sensory quality and functionality of milk proteins. One particularly interesting area is how more refined protein structures could support better nutrition and a smoother, more pleasant drinking experience in lactose free milk – making it taste and feel “silky”.
I strongly believe the future will be lactose free!
How can brands succeed in the lactose free category today?
Success in lactose free is about more than avoiding lactose: it’s about delivering products that taste good and work well for a wider consumer base.
In addition to a great recipe, processing and production play a crucial part in this. At Valio, we support customers throughout the process from concept to production, helping you bring lactose free innovations to market efficiently without compromising quality. So, give us a shout if you have a product idea you need help with!
Saara Lähtevänoja is Head of Process Technology and Research Analytics at Valio. She works closely with Valio’s lactose free and high protein dairy solutions and supports customers in product development and production.
