Mexican Laboratory Develops Powdered Human Milk with Extended Shelf Life

A team of researchers fr om the University of Guadalajara in Mexico has developed a groundbreaking method to convert human milk into powdered form. This process retains over 95% of the milk's nutritional properties and extends its shelf life to two years without the need for refrigeration. The powdered milk is expected to provide a significant advantage in regions lacking cold chain infrastructure.

The development was carried out at the Center for Exact Sciences and Engineering, wh ere the team focused on creating a stable product that could be easily transported and stored. This innovation is particularly beneficial for premature babies and those with specific dietary needs, as the powder can be tailored to include lactose-free or fat-free versions.

Clinically, the powdered milk has shown exceptional results in Mexican hospitals, improving the health outcomes of premature infants. The flexibility of producing 'precision milks' for specific health conditions further underscores the product's potential.

Despite the successful scientific advancements, the project faces challenges in scaling up due to limited funding and governmental support. The initiative relies heavily on donations of human milk, necessitating ongoing awareness and logistical support campaigns.

This technological advancement has significant implications for both food security and neonatal nutrition, though its expansion will require continuous investment and donor engagement.