Lactosefree

Lactosefree refers to foods and beverages from which lactose, the naturally occurring disaccharide in milk, has been removed or reduced to levels that are generally tolerable for many people with lactose intolerance. Lactosefree products can be dairy-based or non-dairy alternatives that do not contain lactose.

Most lactosefree dairy products are produced by adding the enzyme lactase to milk, which breaks lactose into the sugars glucose and galactose. This pre-digestion makes the product easier to digest and often gives a slightly sweeter taste. Other methods include membrane filtration to remove lactose or blending with lactose-free milk.

Despite lactose removal, lactosefree dairy products typically retain nutrients common to dairy, such as calcium and protein, though the hydrolysis of lactose can alter sweetness and glycemic impact. Some products are fortified with extra calcium or vitamin D. Labeling standards differ by jurisdiction and define what threshold qualifies as lactose-free.

Lactosefree options are intended primarily for those with lactose intolerance but are suitable for others as part of a varied diet. People with a dairy allergy should avoid lactose-free dairy, as it can still contain dairy proteins. Non-dairy lactose-free alternatives may use plant-based ingredients.

Among dairy products, aged cheeses and yogurts often have less lactose due to fermentation, but commercially available lactosefree cheeses and yogurts are common. The market for lactosefree products remains broad, including milk, yogurt, ice cream, and coffee creamers.