Nondairy or Dairy-free?
“Nondairy” and “dairy-free” are often used interchangeably; however, there’s a crucial difference between these two terms, especially for individuals with milk allergies.
- Dairy-Free: This term means the product contains no animal milk ingredients. It is generally safe for people with milk allergies or those following a vegan diet. Products labeled “dairy-free” should not contain animal milk, yogurt, butter, or cheese. We can assume as the consumer.
-
Nondairy: This is the only term regulated by the Food and Drug Administration (FDA) to be on product labels if the product does not contain “cow’s milk.” However, the regulation allows for the presence of milk protein such as casein, whey, or any other protein which derives from milk, to be listed with the parenthetical term “a milk derivative” in the ingredient list. These milk derivatives can still be a severe allergen for people with milk allergies. This term is often found on products like coffee creamers that are substitutes for dairy cream but still contain milk proteins.
In summary: “Dairy-free” means no dairy. “Nondairy” can contain milk derivatives.
On the other hand, the term “dairy-free” has no regulatory definition from the FDA. Therefore, without an established regulatory definition, there is really no assurance that the food is actually free of dairy. With that said, for consumers with a severe dairy allergy, it is better to always read the food ingredient list carefully, even if a product is labeled “nondairy” or “dairy-free,” to make sure what the ingredients really are.
Here is a list of common milk derivatives, which can be a concern for people with milk allergies or those that avoid dairy:
Milk Proteins
- Casein: A major protein in milk
- Caseinates: are salts derived from casein. Look for:
– Calcium caseinate
– Magnesium caseinate
– Potassium caseinate
– Rennet casein
– Sodium caseinate
- Whey: The liquid part of the milk that separates during cheesemaking. Look for:
– Whey protein
– Whey protein concentrate
– Whey protein isolate
– Hydrolyzed whey
– Demineralized whey
– Sweet dairy whey
- Lactalbumin
- Lactoglobulin
- Lactoferrin
- Milk Protein Hydrolysate
Fats and Sugars
- Butterfat: The fatty component of milk
- Ghee: A type of clarified butter.
- Lactose: the natural sugar found in milk. While it doesn’t contain milk protein, it’s still a derivative and is an issue for people with lactose intolerance.
Processed Milk Products and Solids
These are whole or partial milk products that have been processed for use in other foods.
- Buttermilk
- Condensed milk
- Evaporated milk
- Milk powder / Milk solids
- Milk protein
- Skim milk solids
- Sour cream
- Yogurt
- Curds
- Pudding
- Custard cream
Other
- Recaldent (a brand name for a milk-derived product)
- Nisin ( a food preservative that can be cultured on milk-based mediums)
- Nougat
- Hydrolysates (including casein hydrolysate, milk protein, hydrolysate, etc.)
Important Note: The list above is not exhaustive, and manufacturers may use other names. If you have a severe allergy, it is crucial to always read the full ingredient list on a product label and be aware that the products labeled as “nondairy” may still contain milk derivatives like casein.