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
Explore our ice cream best practice lines
You can produce lactose-free/reduced ice cream on all our ice-cream processing lines. In fact, the mixing, homogenisation, freezing, dosing, filling, extrusion, moulding and wrapping of these products are no different than for traditional ice cream. The secret, however, lies in optimising your recipe to ensure the consistency you want, and one that will run smoothly through the production line.
Explore related insights
1The 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.