New method to meet lactose-free certification

Around 10% of New Zealand’s population is thought to be lactose intolerant, which means they have difficulty digesting lactose, the sugar found in milk. The problem is even more prevalent in other populations around the world, and is caused by a lack of the enzyme, lactase, in the gut. It leads to reactions such as nausea and stomach cramps.

Some dairy products such as yoghurts and hard cheeses contain less lactose than milk, thanks to bacteria which are part of their manufacturing process, so these products can often be enjoyed by people who are lactose intolerant. 

Manufacturers also produce other milk products in a low-lactose or lactose-free form with the addition of ꞵ-galactosidase (lactase) to hydrolyse the naturally occurring lactose. To ensure that consumers can rely on low-lactose and lactose-free label claims, these products must undergo testing to make sure they meet the appropriate requirements. The terms lactose-free and low-lactose are used to define foods that contain no detectable lactose and no more than 2% lactose, respectively. 

AsureQuality’s Food Laboratory in Auckland is introducing a new method for testing to certify products as lactose-free and low lactose. The new method, endorsed by global scientific standards organisation, AOAC, has global recognition, and meets lactose reporting requirements for a wide range of lactose-free foods such as infant formula, with adequate specificity, precision, and accuracy. Testing to the new AOAC method helps New Zealand manufacturers to meet local and international guidelines for lactose-free certification and maintain consumer confidence in their products.

AsureQuality offers a wide range of food testing services, as well as other certification and auditing services for the food manufacturing industry, helping to uphold New Zealand’s reputation for safe, quality food. For more information, visit: Quality Control Services for Food Manufacturers & Food Producers | AsureQuality(external link)