Creating a Lactose Friendly Australia

Recent years have seen a lot of media hype surrounding gluten intolerance and Coeliac disease, resulting in an influx of gluten-free foods on our supermarket shelves. However, many people are self-diagnosing gluten intolerance and opting for an unnecessary, albeit ‘trendy’ gluten-free diet. Conversely, lactose intolerance has taken a back seat and been largely ignored in the media, despite Coeliac Australia estimating that a huge 70 per cent of the world’s population suffer from an intolerance to lactose.

Ronnie Joss, founder of allergen friendly food brand, Eskal believes there is a lack of lactose-free products available to those who follow restricted diets. “While there is an abundance of gluten-free foods available, it’s difficult to find products that are lactose-free, without compromising on taste or paying a huge premium,” says Ronnie.

Nutritionist, Makenzie Wiegand of Glow Nutrition & Pilates Centre believes Eskal is leading the way in providing great-tasting allergen friendly products. “My clients’ most common complaints include digestive disorders, low energy levels, moodiness and weight gain; symptoms which often clear up when they eliminate dairy from their diets. It is the first thing that I suggest for a client to reduce or eliminate - before wheat or gluten is even addressed.”

“Many of my clients suffer from lactose intolerance – a condition where the body does not produce enough of the enzymes used to break down lactose found in dairy products like yoghurt, cheese and milk chocolate” says Makenzie. “Humans typically lose these enzymes by the age of four, which is why there is such a problem with allergies and sensitivities to it when we are older.”

“With the rise of food allergies amongst the Australian population, it is of growing importance to keep up with consumer needs and offer alternative products that taste great. We clearly state on all our products what special dietary requirements they cater to,” explains Ronnie.

“Supermarkets are seeing the need to have varieties that cater for growing specific food requirements, which is contributing to the shift of gluten-free products from specialist to mainstream,” says Ronnie. “It would be great if the lactose-free market was just as rife, giving lactose intolerance sufferers more choice in their dietary selections”.

Check out these great recipes!
FreeNut Butter Cookies

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Chocolate Covered FreeNut Butter Pretzel Bites

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