WHAT IS THATLactose intolerance is caused by malabsorption of a sugar contained in milk, lactose .
Lactose is not only present in milk , but also in its derivatives.
In Italy, the Associazione Italiana Latto-Intolleranti Onlus , given the strong social demand due to people suffering from this intolerance, launched the Italian, European and international brand in 2016 which identifies and guarantees lactose-free or lactose-free products, milk and derivatives .
The brand , called Lfree , managed by Ellefree Srl, aims to enhance lactose-free food, pharmaceuticals and supplements and/or milk and derivatives on the market, guaranteeing the jet lactose intolerant quality, safety, reliability and correct information.
The brand can be used on products for which authorization has been obtained and is assigned to lactose-free and/or dairy-free products that pass the documentary examination carried out by ELLEFREE SRL and the inspection carried out by a qualified inspection body such as CSQA.
CSQA therefore acts as an inspection body on behalf of the holder of the ELLEFREE SRL brand.
KEY POINTSThe products that can benefit from the Lfree label are:
A. LACTOSE FREE PRODUCTS
- Food products obtained with lactose-free or delactosed ingredients (or semi-finished products) (lactose <0.01%)
- Adoption of all measures to prevent accidental and technically unavoidable contamination, in order to guarantee a "lactose-free" (or "lactose-free") final product with a lactose content always lower than or equal to 100 mg/Kg (equal to 100 ppm, equal to 0.01 g /100 g or ml of product)
B. LACTOSE-FREE AND MILK-FREE PRODUCTS
- Food products obtained with ingredients (or semi-finished products) without milk and derivatives.
- Adoption of all measures to prevent accidental and technically unavoidable contamination, a final product "without milk and derivatives" (or "milk free") if, in addition to the above requirement (A.2), traces of milk expressed in beta-lactoglobulin and casein higher than 0.5 ppm are not detectable
C. PHARMACEUTICAL PRODUCTS OBTAINED WITHOUT THE USE OF LACTOSE AS AN INGREDIENT OR EXCIPIENT