Unlock product excellence with processing knowledge
Lactose-free and lactose-reduced ice cream1 is typically made using the same type ice cream production lines as conventional dairy ice cream. The primary difference lies in modifying the recipe correctly to ensure that the ice cream ingredients contain no or reduced lactose.
Ice cream experts are on hand at our Ice Cream Academy in Denmark to help you develop the perfect product for your audience and get the most from your lactose-free ice cream processing equipment. They stand ready to assist you in ice cream innovation, redefining and reinventing your recipes to stay ahead in this growing market.
Go lactose-free in three different ways
ALTERNATIVE 1
Method 1: Use lactose-free/lactose-reduced milk powder
ALTERNATIVE 2
Method 2: Add lactase enzyme
ALTERNATIVE 3
Method 3: Non-dairy alternatives
Ice cream line solutions for you
Produce your type of ice cream – our line solutions offer reliable, consistent output and quality, regardless of desired production capacity or type of product.
Explore ice cream equipment
Creating ice cream is a meticulous endeavor, and the choice of equipment is critical in the process. Our specialised equipment offers you flexibility and a modular approach to manufacture all kinds of ice cream. Explore our carefully designed ice cream equipment range
Mix preparation is a complex process. From individual units to customised plants, our solutions handle every need, while ensuring food safety and hygiene.
There’s no limit to consumer demand for ice cream experiences. A tightly controlled freezing process enables our technologies to handle thousands of recipes.
Inclusions make the ultimate ice cream experience, but only when dosed correctly. Our equipment ensures accurate, even dosing, gentle handling and less waste.
Adding chocolate, caramel or other liquids is a great way to enrich ice cream. Trust our pumping and enrobing solutions to deliver ingredients right every time.
Highly reliable, high-performance automatic stick inserter units to ensure the accurate insertion of sticks into ice cream products on moulding or extrusion lines.
Cone filling needs to reduce product waste and minimise line stops. With the highest dispensing accuracy on the market, our units mean superior line efficiency.
For novelty ice creams, extrusion is the way to go. Our equipment is almost twice as fast as competitor solutions, meaning better ROI and profitability.
Our rotary and inline moulding equipment ensures a viscosity that allows inclusions and extra air. The result? A smooth mouthfeel and lower mix consumption.
Gently dipping and transferring ice cream is difficult. Our units excel in all areas – including transfer to wrapping thanks to automatic speed adaptation.
To ensure the right texture, our hardening equipment delivers rapid, efficient cooling, accelerated by ‘wind chill’ directly on products. Up to 20% less energy.
Tetra Pak wrappers offer superior hygiene and cost-reducing benefits from precision placement and cutting to the ability to handle very thin wrapping.
If you handle wrapped novelties, sleeved cones, cups, tubes and other products, rely on our packaging conveyors get the job done with less risk of stoppages.
1 The rules for designating lactose-free and lactose-reduced food products vary between countries. They must be checked in each case by the food producer based on the recipe, technology applied, quality control testing procedures and food product positioning.