Love the taste, leave out the lactose!

Love the taste, leave out the lactose!

Chocolate indulgence for everyone.

Gluten free, dairy free, lactose free, … The increased
awareness of allergies and food intolerances makes the
demand rise for an extensive “Free-from” food category.
People who are suffering from lactose intolerance are unable
to consume regular milk-based products. Lactose accounts
for about 5% of milk and is found in most fresh dairy products.
Furthermore it is often used as a food ingredient in dairy and
non-dairy products like breakfast cereals, potato chips, some
barbecue sauces & margarines and confectionery products.
Barry Callebaut, the world’s leading manufacturer of highquality
cocoa and chocolate products, has taken up the
challenge and launches a new exquisite lactose-free milk
chocolate. Up to now, people with lactose intolerance could
not enjoy the indulgence of milk chocolate. By launching its
exquisite lactose-free chocolate, Barry Callebaut is able to
invite also consumers with lactose intolerance to indulge in
chocolate by offering all the benefits of “free-from” foods …
with the same exquisite taste as its other chocolates.
All the goodness of milk, without lactose
Barry Callebaut’s lactose-free milk chocolate differs from
existing offerings by using a special skimmed milk powder
with the lowest lactose content available on the market.
This particular powder allows Barry Callebaut to add higher
amounts of milk powder in its recipe which preserves all
the goodness from the milk – resulting in the similar taste of
regular milk chocolate. Moreover, special measures including
additional and specific cleaning of the production lines are
taken in order to eliminate the risk of any lactose contamination
during the production process.
The result is a superb lactose-free milk chocolate with a
smooth taste and the same great workability as classic milk
chocolate. Every possible creation of regular chocolate is
feasible with this lactose-free alternative. In order to avoid
cross contamination from other lactose products or ingredients,
rigorous cleaning practices need to be kept in mind.
Lactose-free for chocolate lovers all over the world
People with food intolerance are constantly looking for
improvements in taste and quality. Therefore, the free-from
market holds huge economic potential.
According to the European Food Safety Authority (EFSA)
up to 70% of adults worldwide are affected with lactose
intolerance. The frequency of decreased lactase activity differs
greatly between different regions in the world and ranges from
5% in northern Europe through 70% for Southern Europe
to more than 90% in some African and Asian countries. At
the moment, the most important markets for lactose-free
food products are mainly Germany, Austria, the UK and the
Scandinavian market.
At the same time, thanks to globalization and the resulting
rise of the middle class in certain emerging countries, there is
a huge potential for the lactose-free food industry in the near
future. Estimations are made that the market for lactose-free
food is expected to grow significantly. Consequently, people
with food intolerance are as well looking for improvements in
taste and quality. Barry Callebaut, as a qualitative innovator,
can play an important role on these mainly unexplored markets.
As for using the claim lactose free, Barry Callebaut points out
that consumer and regulatory laws and practices vary from
country to country. Thus, Barry Callebaut recommends that
customers obtain legal advice for the concerned application
before using the claim lactose free in communication materials
or on product labelling.
1EFSA, “Scientific Opinion on lactose thresholds in lactose
intolerance and galactosaemia”, EFSA Journal, 2010; 8(9):1777