In the midst of prebiotics, probiotics, enzymes and fiber, and all their evolving science on digestive health benefits, sits a quiet contender that’s been around for centuries-goat milk and its related goat protein products. With concerns over lactose intolerance and food allergies growing, goat milk is poised to become a larger force in the U.S. digestive health market in the years to come.

Goat milk is naturally less allergenic and has superior digestibility. Despite the fact that goat milk does contain lactose, even lactose-intolerant individuals can drink it-this is believed to be due to goat milk’s superior digestibility. Goat milk is more completely and easily absorbed than cow’s milk, leaving less undigested residue behind in the colon to cause the bloating generally associated with lactose intolerance. Additionally, goat milk contains far less alpha S1 casein, a major allergenic protein in cow’s milk.

Another significant difference between cow’s milk and goat milk is the composition and structure of fat, with goat milk having smaller sized fat globules, allowing for better dispersion and a more homogenous mixture of fat in the milk. Goat milk also contains more essential fatty acids (linoleic and arachidonic acids) and a higher proportion of short-chain and medium-chain fatty acids.

While more popular in other countries, goat milk-based powder products are slowly starting to gain traction in the U.S. market. About 30-50 million Americans are lactose-intolerant, and the condition disproportionately affects certain populations, including Asians, Hispanics, African Americans and Native Americans. This growing problem, along with sharp increases in the occurrence of food allergies, has many consumers searching for alternatives.

One company poised to offer these alternatives is Mt. Capra Products, Chehalis, WA, which offers a range of finished products and raw material powders, including a goat milk powder, a goat milk protein powder, a probiotic product that includes six bacteria strains, a goat milk colostrums, and a mineral whey protein, which is a natural source of highly concentrated minerals.

The company owns a goat farm in southwestern Washington, where the goats roam free, grazing on a food supply free of pesticides, herbicides, growth hormones and antibiotics. According to Joe Stout, who handles product development at Mt. Capra, “You see so many cow milk allergies around today; goat’s milk is an attractive alternative due to its less allergenic potential.”

He added, “We’ve seen great success with our Caprotein goat milk protein product. We are excited about Caprotein because it provides all essential amino acids, is partially digested for better digestibility, and aids absorption while providing beneficial probiotics and enzymes.”

Mr. Stout also commented on goat milk products versus other animal protein supplements and vegetarian sources. “Most animal protein supplements (from cow’s milk) only provide one part of the proteins found in milk (often the whey protein). Research continues to support that a ‘whole protein’ which is both casein and whey protein, is the superior choice for protein needs. Caprotein also provides many advantages over vegetarian sources (such as soy) because they are typically low in one or more of the amino acids, even though overall protein content is high.”