Formation of the Domestic Market of Lactose-Free and Low-Lactose Dairy Products

Abstract

Background. The problem of lactose intolerance is becoming widespread, especially in Ukraine it affects 15–35 % of the population. Dairy products are a valuable source of essential nutrients, that’s why it is impossible to completely rule out them from the diet. To solve this problem, it is important to develop technology for dairy products that are free of lactose or with reduced content. The aim of thework is to analyze the world market of low-lactose dairy products and to identify the factors which influence on the formation of such a market in Ukraine. Materials and methods. The subject of the study is the market segment of lactose-free and low-lactose dairy products. Methods of analysis and synthesis, statistical methods of evaluation, scientific generalization and comparison of data are used. Results. The formation of a healthy food market is characterized by gro­wing demand for special food products with regulated nutrient composition, in particular for dairy products, lactose-free or with its reduced content. However, in Ukraine, this market is still in its infancy. Today in country there are 160 units of lactose-free and low-lactose dairy pro­ducts. The volume of imported products in the general range is 68.13%. Kefir and sour cream have the largest share in the formation of the domestic market of low- and lactose-free dairy products, and domestic yogurts have the smallest part. Therefore, the saturation of the market with domestic yogurt, free of lactose, or with its reduced content, is an important area of the development of the Ukraine’s dairy industry. The restriction of natural food resources negatively affects the formation of the domestic market of low-lactose dairy products. In 2020, milk production decreased by about 7 %, due to the unstable economic situation caused by quarantine restrictions in the context of the COVID-19 pandemic. That’s why today the problem of complete collection and rational use of secondary raw milk in the production of food products dominates., especially dairy products of the "free-from" category. Conclusion. The need to create new technologies for low-lactose dairy products using local bioavailable raw materials is essentially due to their high demand and a narrow range of domestic products. The priority directions of development of the domestic market of low-lactose and lac­tose-free dairy products are offered in the context of the state policy of introduction of resource-saving and increase of volumes of high-quality production of domestic production.