Dairyfree

Dairy-free refers to foods and products that do not contain dairy ingredients derived from milk. It is pursued for health reasons such as lactose intolerance or dairy allergy, or for ethical or dietary choices such as veganism. A dairy-free diet excludes milk and most milk-derived components, including butter, cheese, yogurt, and cream.

Common substitutes include plant-based milks (such as soy, almond, oat, coconut, and rice milk), dairy-free yogurt and cheese alternatives, and baking fats and margarines made from vegetable oils. Other options include nut- and seed-based spreads and creamy sauces that imitate dairy textures.

Labeling and safety: A dairy-free claim typically means that no dairy ingredients are present. However, cross-contact with dairy can occur during processing. People with dairy allergies should read ingredient lists carefully and consider products that are certified vegan or labeled dairy-free to reduce risk of dairy traces. Watch out for hidden dairy ingredients such as casein, whey, lactose, and milk solids.

Nutrition: Eliminating dairy can affect intake of calcium, vitamin D, and protein. Fortified plant milks, leafy greens, almonds, tofu, and calcium-set products can help maintain nutrient intake. Some vegan or dairy-free diets also require attention to vitamin B12 and iodine.

In markets worldwide, dairy-free products are widely available in groceries, restaurants, and online, reflecting consumer demand from those with lactose intolerance, dairy allergies, and vegan lifestyles.