Food Safety
search
Ask Food Safety AI
cart
facebook twitter linkedin instagram youtube
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Food Safety
  • NEWS
    • Latest News
    • Food Safety Five Newsreel
  • PRODUCTS
  • TOPICS
    • Contamination Control
    • Food Types
    • Management
    • Process Control
    • Regulatory
    • Sanitation
    • Supply Chain
    • Testing and Analysis
  • PODCAST
  • EXCLUSIVES
    • eBooks
    • Sponsored Insights
    • Sponsored White Papers
    • FSM Distinguished Service Award
    • Interactive Product Spotlights
    • Videos
  • MORE
    • BUYER'S GUIDE
    • NEWSLETTERS >
      • Archive Issues
      • Subscribe to eNews
    • Store
    • ASK FSM AI
  • WEBINARS
  • FOOD SAFETY SUMMIT
  • FSM FEATURES
    • FSM Features Collection
    • eMag Archives
    • Editorial Advisory Board
    • Contact
    • Advertise
  • SIGN UP!
Dairy/Eggs

Allergens: Understanding Dairy Product Labels

Fbb5cd4b c228 4d47 856dd1049562c501
July 21, 2020

Food and beverage product labeling have been improving in recent history, giving us more information about what is—and what’s not—really inside a given bottle, bag, or carton for sale at the grocery store.

At the same time, there are a lot of new terminologies we have to become familiar with, so we can fully understand these labels and effortlessly recognize the foods we should and shouldn’t eat, especially if we have dietary restrictions due to health issues. For instance, you’ll see “lactose-free” on some dairy products. You may also see the label “dairy-free” on some types of beverages and frozen desserts next to that “lactose-free” designation and be confused.

Today, we present a few frequently asked questions to hopefully clear up that confusion! Dairy-free and lactose-free labeling signals different things about the food and drink we’re offered to buy. This is what you need to know to make the best choices for you and your family.

Are lactose-free products the same as dairy-free?
No, they are not the same, but they also might be. Wait…what? The answer to this question is a little bit complex.

All truly dairy-free products are also naturally lactose-free because lactose is otherwise known as “milk sugar.” As such, lactose is only found in dairy items produced by animals—namely cows, though also sheep and goats—like traditional milk and ice cream. Items labeled as just lactose free, however, might be entirely derived from animal milk!

What does it mean for a product to be dairy-free?
If a product is labeled dairy-free, it can contain no animal milk or milk-derived ingredients. Confusingly, some of these beverage products still call themselves “milk,” although they might be completely plant-based, like coconut milk, almond milk, and the like. As we mentioned, dairy-free products are also lactose free (though the reverse is NOT necessarily true)!

One of the big problems with dairy-free products is that they do not naturally contain much protein the way that real milk does. So, people eating completely vegan diets—or who are avoiding dairy due to milk allergies—often need to seek out fortified products that have had protein added to ensure they are eating a nutritionally balanced diet.

What does it mean for a product to be lactose-free?
Many products labeled as lactose-free still contain dairy or are dairy-based. These wholesome foods and beverages are specially processed to make them more suitable for those with mild to moderate lactose intolerance to enjoy.

Other lactose-free products are made from REAL dairy but are processed with lactase—the enzyme that breaks down lactose—to be less likely to cause abdominal discomfort in lactose intolerant individuals.

Unfortunately, individuals who have less common milk or dairy allergies, or who are committed to a vegan diet, will still need to avoid these lactose-free-but-not-dairy-free items.

What’s the difference between lactose intolerance and a dairy allergy?
Lactose intolerance is a common digestive issue found in humans after infancy. Individuals whose small intestines do not produce enough of the lactase enzyme that breaks down the lactose in dairy products will experience a variety of uncomfortable reactions soon after ingesting those dairy products.

While lactose intolerance can be incredibly painful and life-disrupting for some sufferers, the good news is that it’s not life-threatening. Intolerance also does not involve the immune system but instead causes symptoms to localize in the digestive tract. This is unlike the less common dairy allergy that some people—especially young children—may experience.

If those with a milk or dairy allergy ingest milk products, they may experience some of the same digestive distress symptoms as those with intolerance issues, but they will almost immediately have a much more violent reaction that could include: hives, dangerous swelling of the lips, tongue, and throat, coughing, and/or vomiting. Whether you think you or someone you love may be suffering from either lactose intolerance or a dairy allergy, it is essential to discuss your concerns with your doctor. Treatments for these two different problems are not the same, and you want to ensure that you are protecting your health in the best way you can.

Learn more about Kreider Farms at www.kreiderfarms.com.

 


Author(s): Kreider Farms

Looking for quick answers on food safety topics?
Try Ask FSM, our new smart AI search tool.
Ask FSM →

Share This Story

Recommended Content

JOIN TODAY
to unlock your recommendations.

Already have an account? Sign In

  • people holding baby chicks

    Serovar Differences Matter: Utility of Deep Serotyping in Broiler Production and Processing

    This article discusses the significance of Salmonella in...
    Contamination Control
    By: Nikki Shariat Ph.D.
  • woman washing hands

    Building a Culture of Hygiene in the Food Processing Plant

    Everyone entering a food processing facility needs to...
    Training
    By: Richard F. Stier, M.S.
  • graphical representation of earth over dirt

    Climate Change and Emerging Risks to Food Safety: Building Climate Resilience

    This article examines the multifaceted threats to food...
    Best Practices
    By: Maria Cristina Tirado Ph.D., D.V.M. and Shamini Albert Raj M.A.
Manage My Account
  • eMagazine Subscription
  • Subscribe to Newsletters
  • Manage My Preferences
  • Website Registration
  • Subscription Customer Service

More Videos

Sponsored Content

Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the Food Safety Magazine audience. All Sponsored Content is supplied by the advertising company and any opinions expressed in this article are those of the author and not necessarily reflect the views of Food Safety Magazine or its parent company, BNP Media. Interested in participating in our Sponsored Content section? Contact your local rep!

close
  • Top view portrait of two factory workers standing by conveyor belt during quality inspection at food production, copy space
    Sponsored byFlexXray

    Foreign Material By the Numbers: What the 2026 Benchmark Report Reveals

  • a conveyorized industrial metal detector system that appears to resemble a Loma Systems IQ4 Metal Detector setup with an integrated conveyor belt and control panel for food or package inspection.
    Sponsored byMettler Toledo

    Beyond Detection: How to Avoid Physical Contamination in Food Through a Smarter Inspection Strategy

  • The image displays a bottling plant production line, commonly used in the beverage industry for filling and packaging soft drinks.
    Sponsored byBIOIONIX

    Sustainability with ROI: A Beverage Producer Case Study in Water Savings

Popular Stories

farmer walking through field of lettuce

With Cyclospora Lettuce Outbreak Over, Taylor Farms Speaks Up as FDA is Questioned

warehouse manager

FDA Announces Food Traceability Rule Exemption for Certain Small Businesses, Considers Additional Flexibilities

Managers discuss operations in canned fish production facility

Building Leadership Buy-In for Food Safety

allergens ebook

Events

October 15, 2026

How to Prevent Physical Contamination in Food Production and Strengthen Compliance

Live: October 15, 2026 at 2:00 pm EDT: Attend this webinar to gain insight into how product inspection helps protect your brand, reduce recall risk, and support compliance.

October 29, 2026

FDA Proposes Major GRAS Reform: What It Could Mean for Your Business

Live: October 29, 2026 at 2:00 pm EDT: Attend this webinar to examine potential implications for self-GRAS, Flavor and Extract Manufacturers Association (FEMA) GRAS, and food-contact substances.

November 5, 2026

How Middle Managers Shape Food Safety Culture and Risk Performance

Live: November 5, 2026 at 11:00 am EST: From this webinar, attendees will learn how investing in middle managers improves both FSQ strategy implementation and accountability across all levels of the company.

View All

Products

Global Food Safety Microbial Interventions and Molecular Advancements

Global Food Safety Microbial Interventions and Molecular Advancements

See More Products

Related Articles

  • raw bacon strips up close

    France Bans Use of Meat-Related Words on Plant Based Product Labels

    See More
  • default-food-labels.jpg

    Poll on product date labels shows consumer confusion

    See More
  • Improve inspection and detection of dairy product contaminants

    Improve inspection and detection of dairy product contaminants

    See More

Related Products

See More Products
  • 1119258073.jpg

    FSMA and Food Safety Systems: Understanding and Implementing the Rules

  • 9781498721776.jpg

    Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes

  • food safety.jpg

    Food Safety Contaminants and Risk Assessment

See More Products

Events

View AllSubmit An Event
  • August 6, 2026

    Beyond Sanitation: Understanding the Hidden System Conditions That Allow Pathogens to Persist

    On Demand: Attend this webinar to learn strategies for strengthening environmental control programs through a layered approach to pathogen management.
View AllSubmit An Event
×

Never miss the latest news and trends driving the food safety industry

Newsletters | Website | FSM Features Collection

JOIN TODAY!
  • RESOURCES
    • Advertise
    • Contact Us
    • Directories
    • Store
    • Want More
  • SIGN UP TODAY
    • Create Account
    • eMagazine
    • Newsletters
    • Customer Service
    • Manage Preferences
  • SERVICES
    • Marketing Services
    • Reprints
    • Market Research
    • List Rental
    • Survey/Respondent Access
  • STAY CONNECTED
    • LinkedIn
    • Facebook
    • Instagram
    • X (Twitter)
  • PRIVACY
    • PRIVACY POLICY
    • TERMS & CONDITIONS
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY REQUEST
    • ACCESSIBILITY

Copyright ©2026. All Rights Reserved BNP Media, Inc. and BNP Media II, LLC.

Design, CMS, Hosting & Web Development :: ePublishing