Thresholds in EU member states for lactose-free certification
Germany, Austria, and Spain enforce a maximum limit of less than 100mg lactose per 100g of yogurt for lactose-free certification.
Olvos® yogurt is certified against the strictest lactose threshold
Olvos® yogurt is laboratory-tested for residual lactose content and certified lactose-free according to the strictest EU threshold, so it qualifies across every member state regardless of local requirements. In fact, the lactose content of Olvos® is less than 4mg per 100g of yogurt.
Olvos® breaks down lactose through fermentation
Lactose-free yogurt is usually made with commercially produced lactose-free milk, which is often more expensive and less widely available. With Olvos® probiotic culture, regular 3,6% fat milk containing lactose can safely be used. During the 4-hour fermentation process, Olvos® probiotic culture consumes the lactose naturally present in regular milk, converting it into lactic acid and leaving the finished yogurt virtually lactose-free.
Olvos® yogurt does not undergo further acidification during storage
Acidification during storage or post-acidification, occurs when viable yogurt bacteria remain metabolically active during refrigeration. As long as fermentable lactose is available, they continue producing lactic acid, causing the pH to fall and the yogurt to become progressively more sour. Olvos® yogurt does not undergo lactose-driven post-acidification because its lactose is fully depleted before storage. With no lactose available for further fermentation, lactic acid production is greatly reduced, helping the yogurt retain a mild, smooth, less acidic taste and more consistent flavour during refrigeration.
Olvos® yogurt is not intended only for lactose-intolerant people
Lactose-free yogurt is not only for people with lactose intolerance. Like high-protein or low-fat yogurt, it is a nutritional characteristic consumers may choose according to their preferences and dietary goals. Olvos® is offering everyone the option of yogurt in which the milk’s lactose has been naturally removed through fermentation, while it meets a clear need for lactose-intolerant consumers.