Because of spam, I personally moderate all comments left on my blog. However, because of health issues, I will not be able to do so in the future.

If you have a personal question about LI or any related topic you can send me an email at I will try to respond.

Otherwise, this blog is now a legacy site, meaning that I am not updating it any longer. The basic information about LI is still sound. However, product information and weblinks may be out of date.

In addition, my old website, Planet Lactose, has been taken down because of the age of the information. Unfortunately, that means links to the site on this blog will no longer work.

For quick offline reference, you can purchase Planet Lactose: The Best of the Blog as an ebook on or 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.

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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