Lactose-free/lactose-reduced ice cream* is typically made using the same equipment 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 processing equipment. They stand ready to assist you in redefining and reinventing your recipes to stay ahead in this growing market.
*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.