Analysis of the Target Group of Lactose-Free Functional Foods for Product Development

Szabó, E. and Szakos, D. and Kasza, Gy. and Ózsvári, L. (2021) Analysis of the Target Group of Lactose-Free Functional Foods for Product Development. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 50 (2). pp. 153-161. ISSN 0139-3006 (print); 1588-2535 (online)

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Abstract

The aim of this research was to assess the consumer habits of lactose sensitive persons in case of lactose-free products and their other shopping aspects for development of new, dairy-based lactose-free products. The research was based on face-to-face questionnaire survey, and those who declared to be lactose sensitive were analysed. Among them, only half of the women (49.3%) and one third of the men (34.6%) were medically proven lactose sensitive, so more than half of the respondents declared themselves affected on the basis of self-diagnosis. Our results show that reliably regular customers of lactose-free products are women and persons with medical diagnosis, high educational degree, and under the age of 30. The lactose-free consumer group prefers the following product features: lactose-free label; rich in calcium, vitamins, and fibre, and free of carbohydrate, sugar, and gluten. Only two-thirds of lactose sensitive customers (66.7%) consume lactose-free products regularly, so it can be assumed that the level of knowledge of this disease, its treatment, and the importance of lactose-free dairy products among these persons is insufficient. This could be solved with education, advertisement, and other information opportunities.

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