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Lactose-free plant-based alternatives: why Veggie Karma joins the Lactose Intolerance Global Network

Veggie Karma is now part of ADILAC, the Spanish association linked to the Lactose Intolerance Global Network. For us, this is an important step: we want people looking for lactose-free options to enjoy organic, tasty and easy-to-use plant-based alternatives in their everyday lives.

An important step for Veggie Karma

At Veggie Karma, we have always made products that are 100% plant-based, organic, gluten-free and lactose-free. But joining ADILAC, as part of the broader Lactose Intolerance Global Network, allows us to go one step further: to get closer to a community that works to inform, support and give visibility to people with lactose intolerance.

Very often, people think that the “lactose-free” world is limited to dairy products from which lactose has been removed. And yes, those products exist and can be useful for many people. But there is also another possibility: choosing foods that simply do not contain milk.

This is where plant-based alternatives make a lot of sense. Since they are not made with milk, our alternatives to cheese are naturally lactose-free. It is not about removing lactose from a dairy product, but about creating a different proposal from the plant-based world.

“A plant-based alternative is not only an option for vegan people. It can also be a practical solution for those who want to eat lactose-free.”

Lactose-free does not always mean milk-free

This is an important point. A “lactose-free” product can still be a dairy product. In other words, it can be made with milk, but treated to remove or break down the lactose.

A plant-based alternative, on the other hand, does not contain milk. That is why, in addition to being lactose-free, it can also meet other needs: people who want to reduce dairy consumption, consumers looking for plant-based options, flexitarian customers or restaurants that want to offer a more inclusive menu.

It is also worth remembering that lactose intolerance and allergy to milk protein are not the same thing. If you want to learn more about this difference, about traditional cheeses with low lactose content and about the options available for lactose-intolerant people, you can read our complete guide here: lactose-free cheese and other options for intolerant people.

In this article, we do not want to repeat that information. Today, we want to talk about something different: why a plant-based brand like Veggie Karma has a clear role to play in the lactose-free world.

Why can a plant-based alternative be interesting for someone with lactose intolerance?

Not all lactose-intolerant people want to stop eating products that remind them of cheese. Many are looking for options that allow them to keep enjoying a board, a pizza, an oven-baked recipe or an appetiser without worrying about digestive discomfort.

And not everyone who buys Veggie Karma is vegan. Some people are lactose-intolerant. Others want to reduce their dairy consumption. Others look for organic products. Some need gluten-free options. And many simply want to eat something delicious.

That is why we believe the future of lactose-free food is not only about imitating what already exists, but about expanding the possibilities.

A well-made plant-based alternative can bring flavour, texture, fermentation, quality ingredients and gastronomic pleasure without using milk.

Veggie Karma joins ADILAC, connected to the Lactose Intolerance Global Network, reinforcing its commitment to people looking for lactose-free options.

For us, joining this network is not only about using a logo. It is a way of saying that we want to be an active part of this conversation: listening better, communicating better and helping lactose-intolerant people find clear, safe and appetising options.

What Veggie Karma brings to the lactose-free world

Our products are born from the plant-based world. They do not contain milk, they do not contain lactose, and they are made with organic ingredients.

We also work with fermentation and maturation processes to create alternatives with character, texture and their own flavour. We do not want to make just another “substitute”. We want to create plant-based alternatives that make gastronomic sense.

In our range, you will find different options depending on the moment of consumption:

Semi-aged plant-based alternatives, designed for boards, appetisers, sandwiches or cold recipes.

Monella, our plant-based mozzarella-style alternative, specially designed for pizza and hot use.

Lover Dose, our plant-based feta-style alternative in oil, ideal for salads, appetisers and Mediterranean cooking.

Karmesano, our proposal for grating or gratinating, perfect for pasta, risottos, oven-baked vegetables or hot dishes.

All of them have something in common: they are plant-based, organic, gluten-free and lactose-free.

If you would like to discover our range, you can visit our shop here: buy plant-based alternatives to cheese.

Also for restaurants, shops and pizzerias

Lactose intolerance does not only affect people buying food for home. It also changes the way many people choose a restaurant, pizzeria, hotel or specialised shop.

When a business offers clear and well-identified lactose-free options, it becomes more accessible. And when those options are also plant-based, organic and gluten-free, they can respond to several needs with one single reference.

This is especially interesting for pizzerias. A plant-based mozzarella-style alternative makes it possible to offer a lactose-free and plant-based option without changing the whole menu.

For professional use, you can check our specific Monella page for pizzerias and food service here: Monella for Horeca.

And if you are a final consumer and want to discover the retail format, you can visit the product page here: Monella retail format.

A logo as a sign of commitment

Being able to use the ADILAC logo, within the context of the Lactose Intolerance Global Network, is a responsibility for us. We do not want it to be just a visual element, but a way to reinforce a very clear message: lactose-intolerant people deserve good, visible and easy-to-understand options.

For a long time, eating lactose-free has been experienced as giving something up. Giving up cheese, pizza, a board to share or many dishes outside the home.

We believe it does not have to be that way.

Well-made plant-based alternatives can open up new possibilities, both for consumers and for food professionals.

“Eating lactose-free should not mean eating with less pleasure. It should mean having more options.”

Conclusion: lactose-free, plant-based and full of flavour

Veggie Karma’s incorporation into ADILAC and the Lactose Intolerance Global Network reinforces something that has always been at the heart of our project: creating plant-based alternatives that allow people to enjoy food without milk, without lactose and without giving up flavour.

We do not want to speak only to vegan people. We also want to speak to lactose-intolerant people, families, mixed groups, shops, restaurants and everyone looking to eat differently without feeling that they are missing out.

Because a good plant-based alternative should not be a second choice. It should be a desirable option in its own right.

At Veggie Karma, we will keep working to make the lactose-free world tastier, clearer and more inclusive.