After infancy, it is estimated that 65% of the population experiences a reduced ability to digest lactose, one of the sugars found in milk. Some symptoms of lactose intolerance include bloat, abdominal pain, gas, and diarrhea. Due to the uncomfortable nature of these symptoms when consuming milk and milk derived products, consumers have turned to other non-dairy options primarily plant-based alternatives such as almond or soy beverages referred to as “milk” to help relieve these symptoms. Lactose-free milk is a hidden gem in the dairy industry that has not received as much attention or promotion. The science behind it is simple, the lactase enzyme is added to the milk cooling tank to break down the disaccharide lactose into glucose and galactose, 2 sugar molecules. The milk is then tested to ensure it is free of lactose before going through the re-pasteurizing and packing process. Like regular milk, lactose-free milk comes in whole, reduced, low-fat, skim, and even chocolate flavors, allowing consumers to choose from a variety of options as with standard milk. The price of lactose-free milk is within the same range of almond and soy “milk” and mostly varies depending on brand (e.g., Lactaid vs Silk vs generic brands). Each serving of the original version of “Almondmilk” from Silk contains only 1 g of protein, 7 g of sugar, and 2.5 g of total fat and it has 10 added ingredients, including vitamin and mineral blends. In comparison, lactose-free milk contains similar nutritional value from regular conventional milk, with 8 g of protein, 13 g of sugar, and 0 to 8 g of total fat. In addition, lactose-free milk only adds 3 ingredients: vitamin A and D, and the lactase enzyme. Lactose intolerance affects people worldwide. When lactose-intolerant consumers look for the most nutritionally sound product with minimal additives, lactose-free milk is an option that should be highly considered.