Prebiotic Innovation: Lactose-derived Solution from Chile

An ambitious project by a researcher at the University of Santiago de Chile (Usach) aims to create a high-value prebiotic fr om lactose. This innovation offers a sustainable solution to the excess lactose, a common byproduct in the production of dairy products, while opening avenues for new functional ingredients with health benefits. The research positions Chile at the forefront of dairy biotechnology and the development of healthy foods.

Lactose, despite being the natural sugar in milk, often becomes a challenge in dairy production, particularly in cheese making or whey generation, wh ere it is frequently discarded in large quantities. Developing a prebiotic from this compound not only imparts new economic value by turning waste into a resource but also reduces the environmental impact of the dairy industry's byproducts. This is crucial for promoting a circular economy in agriculture.

Prebiotics, non-digestible ingredients that selectively stimulate the growth and activity of beneficial gut bacteria, enhance digestive and immune health. Creating a prebiotic from lactose could provide a natural and effective alternative to similar ingredients, opening a new market niche for the functional food industry. This development holds the potential to be incorporated across a wide range of products, from beverages to enriched foods.

For dairy producers and processing industries, this research offers a promising outlook to diversify revenue streams and optimize the utilization of raw milk. By generating a high-value product from a byproduct, the efficiency of the entire dairy value chain improves. Moreover, it boosts the reputation of dairy production as an innovative sector committed to health and the environment.

In summary, the Usach researcher's project to convert lactose into a prebiotic represents a significant advance with multiple benefits. It is not only an intelligent solution to an industrial challenge but also a commitment to nutrition and sustainability. This kind of biotechnological innovation reinforces Chile's leadership in applied research and promises to transform how the dairy industry handles its byproducts and generates added value for global consumers.