Insight Guide

Turning up the heat on lactose-free dairy

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Turning up the heat on lactose-free dairy

What if producing delicious, nutritious lactose-free dairy didn’t have to be challenging?

In this article, Marianne Toftdal from IFF explains how addressing the processing limitations of traditional lactase enzymes can help dairy manufacturers deliver cleaner tasting lactose free products, perfect for the emerging ‘dairy renaissance’.

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