The Lactose Intolerance Clearinghouse Has Moved.

My old website can be found at I am no longer updating the site, so there will be dead links. The static information provided by me is still sound.

For quick offline reference, you can purchase Planet Lactose: The Best of the Blog as an ebook on or or or a whole lot of other places that Smashwords is suppose to distribute the book to. Almost 100,000 words on LI, allergies, milk products, milk-free products, and the genetics of intolerance, along with large helpings of the weirdness that is the Net.

I suffer the universal malady of spam and adbots, so I moderate comments here. That may mean you'll see a long lag before I remember to check the site and approve them. Despite the gap, you'll always get your say. I read every single one, and every legitimate one gets posted.

Friday, February 29, 2008

Chr. Hansen Launches Dairy Free Probiotics

Chris Hansen is the guy on Dateline who traps pederasts, right? What is he doing with probiotics?

Oh, Chr. Hansen. The Danish company Chr. Hansen. The company that proclaims right on its website that nobody knows its name.

Chr. Hansen is a very special kind of company. Virtually unknown outside our specialised field, several hundred million people around the world enjoy our products every day in the foods they eat.

Their specialty includes cultures and enzymes and all the building blocks of industrial food technology.

Their latest sounds good from the prospective of the lactose intolerant and milk allergic and vegan populations.

Probiotics and cultures guaranteed free from dairy ingredients developed for soy yoghurt and other non dairy products.
Now, in an attempt to help foodstuff producers meet a rising consumer demand for soy-based products, Chr. Hansen introduces the popular BB-12® and LA-5® probiotics in dairy free versions.


Free from cholesterol and lactose soy-based foodstuffs have significant health benefits. Moreover, according to Morten Boesen, Marketing Manager, Yoghurt Cultures, Chr. Hansen, adding dairy free ingredients can also improve the soy-based product. “The new dairy free fermentation cultures are optimized for soy-based production and, as a result, they can contribute to better dairy free products,” he explains.

Consumers in Europe, the UK, and possibly elsewhere should be seeing more of these products on store shelves in the near future. Maybe even here in the western hemisphere since they have two U.S. plants in addition to eight in Europe and two in South America.

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