Ingredo.app for lactose intolerance
Yes — turn on the Lactose profile and Ingredo.app hard-blocks milk, whey, and other lactose-containing ingredients on every food you scan, citing the source behind each flag, while lactase-treated or lactose-free labelled products are treated as a good match. It's an informational aid — always confirm against the physical label if you're highly sensitive.
Lactose hides in unexpected places — bread, cured meats, flavoured chips — not just dairy-aisle products. The Lactose profile catches it wherever it's declared.
Lactose intolerance is a digestive sensitivity, not an allergy: trace amounts affect people differently, so always check the label if you're very sensitive.
What Ingredo.app flags for a Lactose profile
Milk-derived lactose sources are a hard block; ingredients of uncertain dairy origin are flagged as a precaution.
Hard block
- Milk, milk powder, and whey
- Lactose listed as an added ingredient
- Butter and cream where lactose isn't removed
Check the label
- Ingredients of uncertain dairy origin flagged as a precaution
- Traces declared via "may contain milk"
Good match
- Lactose-free labelled products
- Naturally lactose-free foods with no flagged ingredients
How to use it
From barcode to a lactose-aware verdict.
Turn on Lactose
Enable the profile once during onboarding or in settings.
Scan the product
Point your camera at any food barcode.
Get your verdict
Avoid, check with caution, or good match — with the dairy source cited.
Common questions
Yes — a "lactose-free" claim is treated as a good match, since the lactose has been removed or broken down.
No. Intolerance is a digestive sensitivity to the sugar lactose; a milk allergy is an immune reaction to milk protein and can be more severe — if that's you, treat any milk ingredient as a hard avoid regardless of lactose content.
Scan dairy, smarter
Ingredo.app is launching on iOS and Android — completely free.
What Ingredo.app flags for this profile
Examples from our ingredient reference. Open any entry for the full explanation and its sources.