1 Executive Summary

1.1 Introduction

Lactose intolerance is a common digestive problem, affecting about two-thirds of adults worldwide. Symptoms vary between individuals, and both governments and the dairy industry in different countries have introduced their own responses. Although public awareness is steadily increasing, the variety of lactose-free dairy products on the market is still rather limited. In our project, we explored a different approach: by combining β-galactosidase from certain microbes with glucose oxidase, we can not only remove lactose but also achieve further functions. This method helps to produce dairy products with lower lactose, higher levels of prebiotic galacto-oligosaccharides, and reduced glucose — making them easier to digest and possibly more beneficial for long-term health.

1.2Unmet Needs

Current dairy products on the market fail to adequately meet consumer’s growing, complex health demands, leaving two major gaps.

1.2.1For Lactose-Intolerant Individuals

Existing lactose-free milk products alleviate gastrointestinal discomfort by breaking down lactose. However, this process merely converts lactose into glucose and galactose, leaving the total sugar content of the milk unchanged.

This forces many consumers, especially those mindful of blood sugar and weight management, into an awkward choice: endure discomfort with regular milk or accept a lactose-free product that remains high in sugar. There is a clear need for a product that is both easy to digest and genuinely helps reduce sugar intake.

1.2.2For Sugar-Conscious Consumers

Many current low-sugar or zero-sugar dairy products rely on artificial sweeteners or additional processing, often compromising milk’s natural taste and nutritional profile, leading consumers to view them as less natural alternatives.

Health-conscious consumers desire a product that is inherently better at the ingredient level. They seek a product that reduces sugar intelligently from within, leveraging milk’s own nutrients, rather than relying on additives. The market severely lacks this type of naturally low-sugar, genuinely healthy dairy option.

1.3Our Mission

1.3.1Why

Lactose intolerance, a dietary disease characterized by failed digestion of lactose leading to abdominal pain, diarrhea, nausea, and other symptoms has been an enormous problem worldwide. In China, about 80% of the entire population suffering from this intolerance. Dairy products, considered as great source of nutrition, are missing from the tables of a great many. Therefore, it is urgent that lactose-free dairy products are designed and made to meet the needs of those who want to gain access to dairy but have problems concerning lactose take up. Besides this, good method ways to control sugar taken in diets has caught the attention of many. Finally, GOS can also improve intestinal environments of people, facilitating better digestion. Thus, we designed and created this series of lactose-low, sugar-decreased, and GOS-elevated dairy products.

1.3.2How

The key enzyme lacking in intestinal environments of lactose intolerance patients is lactase. Without it, digestion of lactose cannot take place, causing severe symptoms. The enzyme works by splitting lactose into glucose and galactose, and breaks lactose is a specifically engineered protein: beta-galactosidase. The enzyme works in our product to break lactose and chain the broken galactose into GOS fibers at the same time, decreasing total galactose levels and creating good nutrition sources for intestinal microbes. Another enzyme, glucose oxidase, breaks up the glucose molecules both originally present in the dairy and produced from the lactose.

1.3.3What

Our product is primarily a lactose-low, glucose-decreased, and GOS-elevated milk. With artificially synthesized enzymes of the ability to break lactose in the place of intestinal enzymes, we provide lactose-intolerant patients with a better option from ordinary milk, giving a good source of nutrients and not leading to the symptoms such as stomach ache and diarreha, which severely disrupt people’s lives. In addition, the milk also has lower glucose levels, being a good beverage for those who want to be fit by going on diet. The enhanced GOS levels help people improve their intestinal environments, making digestion a smoother and easier process.

2Market Analysis

2.1Market Size

Moving on to dairy products in general, according to China Briefing, China’s dairy production has increased substantially, especially in recent decades. “The number of dairy cows in China has increased from 5.7 million dairy cows in 2001 to 7.1 million in 2023...the fastest-growing market segment in China is low-temperature pasteurized milk, more commonly known as fresh milk.”(Huld 2024).

From the same report it is stated that, “China’s dairy industry is estimated to have exceeded RMB 500 billion (US$69.6 billion) in 2023, per projections from the China Business Industry Research Institute” (Huld 2024). The demand for dairy products rose steadily in China, as seen in Figure 1, following increased consumption and sales. According to the China Business Industry Institute, in 2021, total retail sales of dairy products reached 468.7 billion RMB. It should also be noted that in Figure 2, the percentage of dairy consumption for milk and yogurt is noticeably significant, making them the perfect candidates for adding our constructed enzymes into.

Figure 1 The Demand for Dairy Products in China

Figure 2 Dairy Consumption by Product

Specifically, within the dairy production segment, a critical yet commonly overlooked part is the lactose-free milk products. According to Future Market Insights, China has one of the highest growth rate in milk and lactose-free milk products due to the high prevalence of lactose intolerance. “More than 85% of Chinese adults have been found to have some level of lactose malabsorption, and lactose-free milk and milk substitutes are thus a common part of the diet” (FMI 2025). However, even with a population of 310 million lactose-intolerant people, lactose-free or low-lactose products only account for less than 3% of pure milk sales. Urgent action is desired, which is evident through the fact that consumers are increasingly opting for lactose-free products not just out of necessity but also as a preventive measure to improve their overall well-being (Dataintelo 2025).

Figure 3 China Sugar Substitutes Market (2018-2030)

As seen in Figure 3, the market size for sugar substitutes gradually increased throughout the years, indicating the people’s strong desire for sugar-reduced products in general. Thus, the sugar-reduced version of dairy products such as milk would also have a broad range of audience.

Although dairy products that establish both reduced sugar and reduced lactose are already present in the market in China, the only products available seem to conform to the “low-sucrose” sector of low sugar, but not in the low-glucose and low-galactose (the components of lactose) sector of low sugar. This is where our company, Lactose Killer’s advantage lies: we can effectively diminish more sugar content overall by reducing the amount of glucose and galactose, which is even better for consumers struggling with diabetes or weight.

2.2PESTLE Model

2.2.1Political

China’s political environment provides clear direction and solid support for the development of innovative health foods. National strategies like “Healthy China 2030” elevate disease prevention and dietary improvement to a national priority, creating a positive policy atmosphere for functional dairy products with health benefits. However, market entry requires strict compliance with regulations set by the National Health Commission, particularly the “National Food Safety Standard for Food Enzyme Preparations” (GB 1886.174-2024) and “Standards for Uses of Food Additives” (GB 2760), which are critical for approval. Furthermore, China’s participation in international trade agreements (e.g., RCEP) influences the cost and stability of importing key raw materials, demanding excellent supply chain management capabilities.

2.2.2Economic

Sustained economic growth and consumption upgrading are the core drivers of this project. Rising disposable incomes have led Chinese consumers, particularly in urban areas, to increasingly prioritize and pay a premium for high-quality, health-enhancing products. A vast potential user base, including an estimated 400-500 million lactose-intolerant individuals and over 140 million diabetics creates a huge market with strong demand for zero-burden dairy. However, global inflationary pressures and exchange rate fluctuations could increase the cost of imported enzymes and production materials, necessitating optimized local supply chains to maintain cost competitiveness.

2.2.3Social

A societal shift towards health consciousness directly shapes urgent market demand. The high prevalence of lactose intolerance (70-80%) in East Asian populations is now widely recognized, creating a rigid demand shift from “making do” to “drinking comfortably.” More importantly, modern consumers seek proactive health benefits beyond mere avoidance of discomfort, making functional advantages like low sugar, high fiber, and prebiotics key purchasing motivations. Additionally, the trend of pet ownership incorporates pet health into family consumption decisions, opening a valuable niche market for dairy products tailored to pets (e.g., cats).

2.2.4Technological

Technological breakthroughs in synthetic biology and enzyme engineering are the cornerstones of this project’s feasibility. Using protein rational design and directed evolution, we optimize the transglycosylation activity of β-galactosidase to efficiently convert lactose into prebiotics (GOS) rather than merely hydrolyzing it. Meanwhile, employing efficient microbial expression systems for large-scale fermentation is key to controlling the cost of core enzymes. Furthermore, integrating digital tools like IoT sensors and data trackers into production and supply chains allows for real-time monitoring of process parameters, ensuring superior stability and traceability of product quality.

2.2.5Legal

From a legal perspective, compliance is paramount for survival and growth. The priority is to build a strong intellectual property moat by filing patents for engineered enzymes, expression systems, and production processes to protect core innovations from imitation. In marketing, strict adherence to the Advertising Law and Food Safety Law is mandatory; all health claims regarding alleviating lactose intolerance or low sugar must be based on solid scientific evidence and regulatory approval, lest they incur significant legal risks. Simultaneously, a robust product traceability system and clear consumer communication are essential for fulfilling product liability and protecting consumer rights.

2.2.6Environmental

Environmental regulations and increased consumer awareness significantly impact the dairy industry. Using bio-tech for enzyme development cuts waste and reduces the need for harmful additives, offering a more environment-safe option. However, dairy production considerably contributes to carbon emissions. Therefore, sourcing sustainably, reducing energy use, and meeting global climate goals are essential for long-term success. This demonstrates how Lactose Killer reduces food waste and promotes cleaner practices can enhance its environmental reputation.

2.3Porter's Five Forces

2.3.1Bargaining Power of Suppliers (low to medium)

The bargaining power of suppliers is low to medium. Key suppliers include providers of specialized enzymes and raw milk. For enzymes, while several global firms dominate the market, our core technology relies on self-producing proprietary enzymes via synthetic biology. This drastically reduces dependence on external enzyme suppliers, transforming them into suppliers of basic fermentation raw materials, thereby weakening their power. For raw milk, the supply in China is relatively abundant, and we can stabilize prices through long-term strategic partnerships with large farms. Overall, supplier power is mitigated by our vertical integration strategy.

2.3.2Bargaining Power of Buyers (medium)

The bargaining power of buyers is Medium. Buyers include end consumers and B2B channels. Consumers face low price sensitivity due to our product’s high differentiation, though they can choose among functional dairy alternatives. Large retail channels, however, possess significant purchasing power and can exert pressure on margins. This power is balanced by their need to stock innovative, high-margin products to attract consumers, making overall buyer power moderate.

2.3.3Threat of New Entrants (medium)

While the lactose-free market is attractive, significant barriers exist. These include a high technological barrier (expertise in synthetic biology and enzyme engineering), stringent regulatory hurdles (approval for novel food enzymes), substantial capital requirements for R&D and production, and established brand and channel relationships. These factors collectively deter immediate, large-scale market entry.

2.3.4Threat of Substitutes (medium to high)

The threat of substitutes is Medium-High. Primary substitutes include conventional lactose-free milk (lacking additional health benefits) and plant-based beverages (nutritionally inferior to dairy in protein/calcium content). While plant-based alternatives are growing, our product’s unique value proposition creates a defensible niche against direct substitution.

2.3.5Rivalry Among Existing Competitors (High)

The market features strong domestic giants with extensive resources and established brands, capable of rapid innovation. Competition is also expected from food-tech startups. The key competitive battlegrounds will be technological distinctiveness, product differentiation, cost control, and branding. Our strategy is to secure an initial advantage through patented technology and maintain it via continuous innovation and cost leadership.

2.4SWOT Model

Figure 4 SWOT Analysis

2.4.1Strengths

1.Disruptive Technology: Possesses a proprietary dual-enzyme system enabling in-situ upgrade of milk, simultaneously addressing lactose intolerance, high sugar, and lack of dietary fiber. This creates a high technical barrier.

2.Unique Value Proposition: The Zero-Burden positioning offers a unique combination of benefits (comfort, genuine sugar reduction, natural fiber increase) while retaining milk’s native nutrients, ensuring strong differentiation.

3.Strong IP Potential: A portfolio of patents covering engineered enzymes, expression systems, and processes can build a formidable moat against competition.

4.Alignment with Consumer Trends: Directly meets growing demand for low-sugar, prebiotic and gut health products, reducing market education costs.

2.4.2Weaknesses

1.Weak Brand Recognition: As a startup, lacks the consumer trust and brand awareness of established giants, posing challenges for initial market penetration.

2.R&D and Production Cost Control: Scaling up production of novel enzymes and processes may initially lead to higher costs, impacting price competitiveness before economies of scale are achieved.

3.Dependence on Regulatory Approval: The novel enzyme requires approval as a food additive, introducing timeline uncertainty due to regulatory review processes.

4.Limited Initial Production Scale: Production capacity and supply chain integration may be limited initially, potentially constraining ability to meet large-scale demand rapidly.

2.4.3Opportunities

1.Vast Target Market: A potential customer base of ~400-500 million lactose-intolerant individuals and ~140 million diabetics in China represents a massive, underserved market.

2.Favorable Policy: National strategies actively encourage food innovation for sugar reduction and fiber increase, providing strong policy support.

3.Health Awareness: Post-pandemic, consumers are more health-conscious and willing to pay a premium for functionally proven products.

4.Blue Ocean Market: The pet health market, specifically for lactose-intolerant cats, presents a largely untapped high-margin opportunity.

2.4.4Threats

1.Rapid Response from Incumbents: Established dairy giants could quickly imitate or launch competing products, leveraging their scale to exert significant market pressure.

2.Competition from Substitutes: Plant-based alternatives continue to compete aggressively on perceptions of being natural and eco-friendly, diverting some consumers.

3.Raw Material Price Volatility: Global supply chain instability could lead to fluctuations in the cost of key production inputs, squeezing profit margins.

4.Consumer Misunderstanding: Potential confusion between lactose-free and low-sugar, or unfounded concerns about novel technologies like synthetic biology, may require dedicated educational efforts.

2.5Competitive Analysis

Our product has outstanding differentiation advantages:

1.Zero Lactose: Completely removes barriers for lactose-intolerant consumers.

2.Low Glucose: Effectively reduces blood sugar load, supporting healthier dietary choices.

3.Prebiotic Enrichment: Unlike products that focus only on probiotics, our formulation promotes gut motility and long-term intestinal health.

Our team’s main competitors:

Table 1 Main Competitors

Competitors	Advantages	Disadvantages
Conventional Dairy Products	Rich flavor, high nutritional value.	Contain lactose, unsuitable for lactose-intolerant consumers; relatively high sugar content
Lactose-Free Dairy Products	Solve the barrier for lactose-intolerant individuals.	Limited to lactose removal, with little improvement in blood sugar control or gut health.
Low-Sugar / Sugar-Substitute Dairy Drinks	Reduce sugar intake, meeting the needs of consumers monitoring blood sugar.	Some sugar substitutes affect taste and often lack added health functions.
Probiotic Dairy Products	Emphasize gut health, aid digestion.	Many still contain high sugar levels; probiotic survival rates may be insufficient, reducing effectiveness.

3Marketing Strategy

3.14Ps Model

3.1.1Product

Core Product: Zero-Burden Lactose-Free Milk.

Our product features three key benefits via proprietary enzyme technology:

1.Zero Lactose: Completely eliminates discomfort for lactose-intolerant individuals.

2.Low Glucose: Converts glucose generated from lactose hydrolysis, significantly reducing total sugar content to meet sugar-control demands.

3.Rich in Prebiotics (GOS): Contains naturally converted galactooligosaccharides to promote the growth of beneficial gut bacteria and support intestinal health.

Augmented Product:

1.Brand & Promise: “Zero-Burden” represents a relaxed and healthy lifestyle philosophy.

2.Traceability System: Provides QR code traceability, allowing consumers to track the product’s journey from pasture to table.

3.Dedicated Pet Line: Develops specialized formulas and packaging for cats, tapping into the blue ocean pet market.

3.1.2Price

Pricing Rationale: Based on the unique combination of benefits not available in competing products, consumers are willing to pay a premium for the higher health value.

3.1.3Place

1.Pricing Rationale: Based on the unique combination of benefits not available in competing products, consumers are willing to pay a premium for the higher health value.

2.Price Point: The suggested retail price is 20%-30% higher than conventional lactose-free milk, aligning with the price range of premium functional yogurts or plant-based protein drinks to establish a high-end health positioning.

3.Initial Stage: Employ a price skimming strategy, targeting early adopters to quickly recoup part of the R&D costs.

3.1.4Promotion

1.Educational Content Marketing: Create series of short videos and graphics to clearly explain the fundamental differences in sugar content and prebiotics between conventional lactose-free milk and our Zero-Burden milk, establishing cognitive leadership.

2.KOL/KOC Collaborations: Partner with dietitians, fitness influencers, and pet experts for experiential promotions to build trust.

3.Platform Mega Campaigns: Participate in major platform events to gain concentrated exposure.

4.Offline Experiential Events: Host tasting events at partner high-end supermarkets or gyms to let consumers experience the product’s taste firsthand.

5.Targeted Digital Advertising: Serve ads on social platforms to user groups tagged with interests like “sugar control”, “fitness”, “gut health” and “lactose intolerance.”

3.2Potential Customers

3.2.1Consumers with Lactose Intolerance

This group represents our primary target market. Lactose intolerance is highly prevalent in East Asia, affecting an estimated 70–80% of the adult population. In China alone, this translates to a potential consumer base of over 400 million adults. While existing lactose-free dairy products address their fundamental need to avoid discomfort, they fail to meet the growing demand for comprehensive health benefits. Our product not only eliminates lactose but also provides the added advantages of significantly reduced sugar content and the inclusion of prebiotics (GOS), offering a superior solution that aligns with their broader wellness goals.

3.2.2Health-Conscious Individuals and Specific Dietary Groups

Beyond those with lactose intolerance, we target the rapidly expanding segment of consumers who proactively manage their health through diet. This includes:

Individuals managing blood sugar levels, such as pre-diabetics and diabetics, who require truly low-glycemic food options. Fitness enthusiasts and weight-management consumers seeking high-protein, low-sugar nutrition. General health-aware consumers, particularly young professionals and parents, who value functional foods that support digestive wellness through prebiotics.

For these groups, our product’s unique combination of authentic sugar reduction, native milk nutrition, and enhanced dietary fiber presents a compelling value proposition that mainstream lactose-free dairy or plant-based alternatives cannot match.

3.2.3Dairy Manufacturers (B2B Partners)

Dairy companies are crucial strategic partners. Facing intense market competition and evolving consumer preferences, manufacturers are under pressure to innovate and differentiate their product portfolios. The growing markets for lactose-free, low-sugar, and functional dairy present a significant opportunity. Our proprietary dual-enzyme technology platform offers these companies a novel and efficient solution to develop next-generation dairy products that simultaneously address multiple health trends. By licensing our technology, manufacturers can accelerate innovation, create distinctive high-value products, and strengthen their competitive positioning in the health and wellness segment.

3.2.4Conclusion

Our strategy targets three synergistic customer segments. For end consumers (B2C), we offer a scientifically advanced dairy product that simultaneously solves the persistent problems of lactose intolerance, excessive sugar intake, and lack of dietary fiber. For industry partners (B2B), we provide a cutting-edge technological solution to drive product innovation. By effectively addressing the unmet needs across this spectrum, our project bridges the gap between synthetic biology innovation and tangible market applications, creating sustainable value for both consumers and the dairy industry.

4Product Development Plans

4.1Business Model Canvas

Figure 5 Business Model Canvas

4.2Milestones and Timelines

4.2.1Phase 1: Technical Validation & Team Building (Year 1)

Key Objectives:

1.Achieve high-efficiency expression of dual enzymes in model strains.

2.Establish the core team (R&D, Business, Management).

3.Complete initial IP layout, file 2-3 patent applications.

Key Deliverables:

1.Enzyme activity report demonstrating superior catalytic efficiency.

2.Complete team profile with defined roles.

3.Patent application acceptance notices.

4.2.2Phase 2: Pilot Production & Regulatory Preparation (Year 2)

Key Objectives:

1.Establish a 50L pilot-scale fermentation line for stable enzyme production.

2.Sign a Memorandum of Understanding (MOU) with one dairy company.

3.Prepare the full dossier for novel enzyme approval according to national food safety standards.

Key Deliverables:

1.Pilot production batch report and enzyme samples.

2.Legally binding MOU.

3.Complete application dossier.

4.2.3Phase 3: Productization & Market Testing (Year 3)

Key Objectives:

1.Obtain official approval from the National Health Commission (NHC).

2.Co-launch the first trial batch of “Zero-Burden” liquid milk with the partner.

3.Conduct consumer taste tests and collect market feedback in target areas (e.g., tier-1 cities).

Key Deliverables:

1.Official approval document.

2.Trial product samples and quality inspection report.

3.Market test analysis report.

4.2.4Phase 4: Commercialization & Expansion (Year 4+)

Key Objectives:

1.Achieve full market launch and stable sales revenue.

2.Expand product line to derivatives like yogurt and cheese.

3.Begin evaluating market entry regulations for overseas markets (e.g., Southeast Asia).

Key Deliverables:

1.First-year sales performance report.

2.New product prototypes.

3.International market analysis report.

4.3Financial Planning

4.3.1Financial Assumptions

a.Product: 250ml Tetra Pak Zero-Burden Milk.

b.Retail Price: RMB 8 per pack (Positioned as premium).

c.Ex-factory Price: RMB 4 per pack (Assuming 50% channel costs).

d.Our Revenue: Primarily from technology licensing & royalty.

4.3.2Market Size and Penetration (Sales Volume Forecast)

a.Target Audience: Urban lactose-intolerant and sugar-conscious consumers in China.

b.Penetration Assumptions:

• Year 1 (Launch): 0.01% of target audience tries the product (assumed annual consumption of 10 packs per person).

• Years 2-5: Penetration increases rapidly with channel expansion and consumer education.

c.Annual Volume Calculation:

Target Audience × Penetration Rate × Annual Packs Per Person.

4.3.3Growth Rates

a.Sales Volume Growth Rate: High growth in the first three years based on penetration increase, slowing in later years.

b.Revenue Growth Rate: Synchronized with sales volume growth.

4.3.4Cost and Expense

a.R&D Expenses: Primarily team salaries and lab supplies, high initial investment, stabilizing later.

b.Sales & Marketing Expenses: Increase significantly post-launch for promotion, channel incentives, and team building.

c.G&A Expenses: Grow steadily with company scale.

4.3.5Five-Year Detailed Financial Forecast

Table 2 Sales Volume and Revenue Forecast

Item	Year 1	Year 2	Year 3	Year 4	Year 5
Target Audience (Million)	100	100	100	100	100
Penetration Rate	0.01%	0.05%	0.15%	0.30%	0.50%
Annual Consumers (Thousand)	10	50	150	300	500
Packs/Person/Year	10	24	36	48	60
Total Annual Volume (Thousand packs)	100	1,200	5,400	14,400	30,000
Tech Service Fee (RMB/pack)	1.5	1.5	1.5	1.5	1.5
Operating Revenue (RMB 10k)	150	1,800	8,100	21,600	45,000

Table 3 Expense and Profit Forecast (Unit: Thousand RMB)

Item	Year 1	Year 2	Year 3	Year 4	Year 5
Operating Revenue	150	1,800	8,100	21,600	45,000
Total Operating Costs	600	1,500	3,800	7,500	13,000
R&D Expenses	350	-400	500	600	700
S&M Expenses	50	600	2,000	4,500	8,000
G&A Expenses	200	500	1,300	2,400	4,300
Net Profit	-450	300	4,300	14,100	32,000

4.3.6Key Financial Indicators Analysis

a.Break-Even Point: Expected within Year 2, when cumulative revenue covers cumulative costs.

b.Return on Investment (ROI): Assuming an initial seed funding of RMB 5 million, the company generates positive cash flow in Year 2 and recovers all initial investment by Year 3, indicating a very high ROI.

c.Scalability: Once the technology is market-validated, revenue can grow exponentially by adding more dairy partners, while our internal cost growth remains relatively slow, explaining the high-profit margins.

4.4Risk Management

4.4.1Market Competition Risk

1.Incumbents replicate the product.

2.Price wars erode margins.

3.Patent invalidation challenges.

4.4.2Financial Risk

1.Cash flow shortage due to slow revenue.

2.Cost overruns from raw material price hikes.

3.Failure to secure next-round funding.

4.4.3Technical Risk

1.Insufficient enzyme activity in industrial production.

2.Undesired byproducts affecting flavor/safety.

3.Unstable enzyme yield/purity at >50L scale.

4.4.4Operational Risk

1.Key personnel poached by competitors.

2.Inefficient communication with partners.

3.Slow market adoption due to lack of awareness.

5Skills, Capabilities and Stakeholders

5.1Team Members

We are a group of high school students from different grades and backgrounds, gathered together due to our shared passion for synthetic biology. For us, iGEM is not just a competition, but a journey to explore science, challenge ourselves, and turn creativity into reality. In this process, we learn from and support each other, using a young perspective and infinite curiosity to understand the mysteries of life.

5.2Stakeholders

Individuals with Lactose Intolerance and Their Families are closely connected to research on zero-burden dairy products and serve as the primary beneficiaries. This link is evident in the research’s objectives, target recipients, and underlying motivations. People with lactose intolerance lack sufficient lactase, preventing them from properly digesting lactose in dairy, which often leads to discomfort such as bloating and diarrhea. A key goal of zero-burden dairy product research is to develop dairy options tailored to this group, including low-lactose, lactose-free, or lactase-fortified products, enabling them to enjoy dairy without adverse effects, thus achieving zero burden. As a result, they are the direct beneficiaries of any breakthroughs in this field.

Dairy Producers and Manufacturers maintain a collaborative and mutually reinforcing relationship with zero-burden dairy product research, which manifests in two main ways:

Key Drivers and Financial Supporters: Dairy companies are major forces advancing this research. To expand their market reach, especially to serve groups with specific needs like those with lactose intolerance, they often invest in related studies. This includes developing low- or zero-lactose products and optimizing lactase application techniques to enhance product suitability and competitiveness.

Translators and Implementers of Research Outcomes: Technological advances from research institutions, such as novel lactose-removal methods or more stable lactase formulations, require manufacturers to transform them into practical products. Producers convert these findings into tangible goods like lactose-free milk or low-lactose yogurt and deliver them to consumers through production, packaging, and distribution, thereby realizing the practical value of the research.

Food Engineering Experts play a pivotal role in supporting and guiding zero-burden dairy product research through their technical expertise, contributing in two key areas:

Developers of Core Technologies: Equipped with knowledge in food chemistry, microbiology, and processing, these experts lead the development of key technologies for zero-burden dairy. They work on efficient lactose-removal methods, such as membrane separation or fermentation, optimize lactase activity conditions, and design new formulations to reduce intolerance reactions, addressing the core technical challenges of achieving zero burden.

Guides in Shaping Research Priorities: Experts help define research directions by considering market needs—like the challenges faced by lactose-intolerant individuals—and industry trends. For instance, they explore ways to improve the taste of low-lactose products while preserving nutrients like calcium and protein, or how to reduce production costs to enhance accessibility, ensuring the research is both scientifically sound and practically applicable.

Nutritionists, Endocrinologists, and Gastroenterologists are closely tied to zero-burden dairy product research through their roles in conveying clinical needs, providing application guidance, and validating product efficacy. Their involvement includes two main aspects:

Conveyors of Clinical Needs: Gastroenterologists, who regularly treat lactose-intolerant patients, can identify specific symptoms (e.g., bloating, diarrhea) and dietary limitations, providing clear direction for research—such as developing targeted solutions for digestive discomfort. Endocrinologists and nutritionists focus on the nutritional requirements of specific groups (e.g., diabetics or those monitoring sugar intake), pushing research to balance zero burden with nutritional adequacy, such as ensuring low glycemic index (GI) and high calcium content.

Validators of Research Outcomes in Clinical Settings: These professionals participate in clinical trials of zero-burden dairy products, monitoring patient responses—including digestive tolerance and nutrient absorption—to assess safety and effectiveness. This clinical feedback helps refine research outcomes. For example, gastroenterologists may compare new low-lactose products with conventional ones to evaluate symptom relief, while nutritionists verify whether the products meet the nutritional needs of the target demographic.

6Long-term Impacts

6.1Positive Impacts

Although lactose intolerance may cause some dietary inconveniences, in the long run, it may also prompt people to develop a healthier and more targeted lifestyle, bringing positive impacts in multiple aspects:

1.Promotion of a More Diverse and Nutrient-Rich Diet

To avoid discomfort, individuals often reduce their intake of traditional dairy and explore alternative nutrient sources, such as plant-based milks, legumes, nuts, and leafy greens. This shift frequently results in a diet higher in fiber, vitamins, and minerals, while reducing saturated fat intake, thereby supporting a more balanced nutritional structure.

2.Increased Awareness of Gut Health and Digestive Wellness

The condition naturally draws attention to digestive health. Many individuals proactively incorporate probiotic-rich foods (e.g., unsweetened yogurt) and prebiotics to help regulate gut microbiota. This heightened awareness can contribute to improved long-term digestive function and immune support.

3.Development of Mindful Eating and Ingredient Literacy

Managing the condition encourages careful reading of food labels to avoid hidden lactose in processed items. This habit fosters greater overall awareness of food composition, helping individuals better manage intake of sugars, additives, and calories, which can support weight management and metabolic health.

6.2Negative Impacts

Focusing on the negative impacts of lactose intolerance for a long time and overpublicizing them may lead to various adverse consequences, and a rational perspective is needed:

1.Unnecessary Dietary Restriction and Heightened Anxiety

Overstating the risks may cause individuals to adopt an overly restrictive diet, avoiding even well-tolerated dairy products like yogurt or hard cheeses. This can lead to nutritional gaps, reduced dietary quality, and increased anxiety around food choices.

2.Overshadowing of Individual Differences and Manageable Solutions

Lactose intolerance exists on a spectrum, and many people can tolerate small amounts of lactose or use strategies like lactase supplements. Overemphasizing negatives may cause people to overlook these practical management methods, missing opportunities to enjoy dairy comfortably and safely.

3.Misperception of Dairy’s Overall Nutritional Value

Persistent messaging focused solely on dairy risks may lead the general public to undervalue dairy as an important source of calcium and high-quality protein. This can negatively impact broader public nutrition, especially in populations that can benefit from dairy consumption.

7Reference