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Join us on December 11, 2025, at 11:00 AM (CEST) to explore the many health benefits of lactose. 

Register now via this link:  

 

Lactose: more than just “milk sugar,” a valuable nutritional ally 

Often mistakenly viewed as a sugar to avoid, lactose is now attracting renewed scientific interest. Naturally present in milk, it offers unique biochemical and nutritional properties that go far beyond its role as an energy source. On December 11 at 11:00 AM, Lactalis Ingredients invites you to a dedicated webinar to take a fresh look at this often-misunderstood ingredient. 

This session will explore the many dimensions of lactose: its molecular structure, digestibility, interaction with the gut microbiota, and its impact on health. We will also clarify the distinction between lactose malabsorption and intolerance, two key concepts for understanding individual responses to lactose. 

The webinar will highlight lactose’s nutritional benefits, including its prebiotic potential in supporting gut health, its low cariogenicity, its moderate glycemic index that influences satiety, and its essential role in calcium absorption, particularly in infants. 

 

 

You will also discover the various powdered forms of lactose, how they are produced, and their applications across the food, infant nutrition, and pharmaceutical sectors. 

This webinar is a unique opportunity to rediscover lactose as a strategic ingredient. Whether you are developing new formulations or enhancing existing products, the insights shared during this session will help you better leverage lactose in your innovations. 

Thanks to expert contributions and recent scientific findings, you will gain practical knowledge on lactose applications. Don’t miss this chance to deepen your understanding and strengthen your expertise. 

 

Our speakers

This webinar will feature several experts: 

• Mathilde Guerville, Nutrition Scientist at Lactalis R&D, with a background in dietetics and a PhD in nutrition. She manages preclinical and clinical studies and contributes to product innovation and internal nutrition training programs. 
• Maeva Croué, Senior Product Manager at Lactalis Ingredients, responsible for the Lactose and Pharmaceutical Lactose ranges for over 10 years. She holds a degree in food engineering and a master’s in international agri-food management. 
• Corinna Walsh, Professor in the Department of Nutrition and Dietetics at the University of the Free State, South Africa. 
• The microbiology team at Nintx (Next Innovative Therapeutics), a biotech company specializing in gut microbiome research and the development of multi-target therapies and functional ingredients 

How to participate?

This webinar is a must-attend event for professionals in nutrition, health, and the food industry. A Q&A session at the end will allow participants to engage directly with the speakers. 

Register now via this link : click here

 

 

 

 

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