Babcock Hall Dairy Plant at the University of Wisconsin-Madison started producing two lactose-free ice cream options this fall, vanilla and hazelnut cafe, according to a news release.
The ice cream is created similarly to Babcock Hall’s other flavors, but the enzyme lactase is added, which makes the molecules easier to digest. The store certified the flavors were tested and officially determined lactose-free.
“They’re delicious and taste very, very similar to regular ice cream,” UW-Madison senior Sandy Hughes said, a food science major who helped develop the new ice cream formula under the guidance of the Babcock Hall Dairy Plant manager.
Dean of UW-Madison College of Agricultural and Life Sciences Kate VandenBosch’s arrival on campus in 2012 inspired the idea. VandenBosch, like 10 percent of the U.S. population, is lactose intolerant.
The flavors can be sampled for free Nov. 1 from 8 to 11 a.m. at the Babcock Hall Dairy Store and are available for purchase at the Babcock Hall Dairy Store.
