February 20, 2026: The session highlights how the rapidly growing lactose-free dairy market is moving beyond liquid milk into a wider range of applications, creating new formulation and scalability challenges. It focuses on how dried lactose-free dairy ingredients can provide improved shelf life, consistency, and formulation flexibility, and underscores the importance of working with specialized ingredient partners to successfully innovate and commercialize lactose-free products.

The lactose-free dairy category continues to expand beyond liquid milk into yogurts, frozen desserts, beverages, snacks, and other value-added applications. As this growth accelerates, manufacturers are increasingly seeking ingredient solutions that offer greater shelf life, consistency, and formulation flexibility than traditional in-process lactose hydrolysis in liquid systems.

This session will examine the role of dried lactose-free dairy ingredients in supporting scalable innovation across applications. Attendees will gain insight into key market drivers, formulation considerations associated with monosaccharide-rich dairy systems, and how varying protein, fat, and carbohydrate compositions can be leveraged to optimize product performance. The discussion will also highlight the value of partnering with specialized lactose-free ingredient suppliers to reduce technical risk and accelerate commercialization.