A UK foodtech company is fermenting a whey protein powder that contains lactoferrin and NAD+, aiming to make protein supplements digestible for people with lactose intolerance while cutting carbon emissions. Dairy production generates 4% of global greenhouse gases, and lactose intolerance affects 68% of the world’s population—roughly 6 million people in the UK. Those affected pay 12–27% more for food. The protein-supplement industry relies heavily on dairy-based whey, leaving many people without a digestible, environmentally friendly option. Low-income and minority communities, who have higher rates of lactose intolerance, are particularly affected. If successful, GoFitt’s MilaK powder could offer an affordable, sustainable protein alternative that avoids digestive problems. The fermentation process reduces carbon emissions during production. Regular physical activity can extend life expectancy by 2–5 years by lowering risks of chronic disease, and gut-health improvements support immune function and healthy ageing. Better nutrition could reduce illness-related absences and improve workforce productivity in the UK. The project is applied commercial development, not fundamental science—its impact depends on market uptake and manufacturing scale.
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GoFitt is a UK-based foodtech SME led by Milena Hutchings (CEO/Project Manager), David Hutchings (Sustainability Manager), Edward Hutchings (Cambridge Research Scientist), Saba Khan (Biotech/QA), Atanaska Lindsay (Biochemist/lab QA), Carla Fereira (IT technician) and Savina Eneva (Foodtech/HR). Dairy is a leading source of food intolerance, and dairy production creates 4% of global greenhouse gas emissions. Lactose intolerance affects 68% of the worldwide population (~6M people in the UK), adding 12-27% to food bills. These issues challenge a protein-supplement industry dominated by dairy-based whey protein powders. The reduced access to dairy nutrition without digestive issues negatively affects UK health costs, economic productivity and fitness performance. Many UK citizens struggle to find digestible, environmentally friendly fitness nutrition. GoFitt is developing Milak, an innovative whey protein powder that includes fermented lactoferrin and NAD+ to promote fitness and longevity. Its unique fermentation process reduces carbon emissions during production. Milk allergies drive demand for dairy-free alternatives like MilaK, allowing lactose-intolerant individuals the benefit of protein supplements without suffering from digestive issues. As low-income and minority communities tend to have higher lactose intolerance, MilaK will offer them an affordable, sustainable protein option. Research shows that regular physical activity can extend life expectancy by 2-5 years by reducing risks of chronic diseases like heart disease and cancer. Gut-health improvements support immune function and healthy ageing. Promoting these benefits can enhance longevity and workforce vitality in the UK, reducing illness-related absences and improving productivity. MilaK will improve public health through better nutrition, reducing environmental pollution and promoting sustainable practices.
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