Creating gluten-free and lactose-free desserts can be time-consuming and requires expertise. Let us fulfil your desires with our quality-assured treats, crafted to meet high standards.

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 Crafting the Purest Delight in Confectionery Desserts

When it comes to frozen products, our commitment to using only the purest ingredients sets us apart. We meticulously source cream from organic farms, ensuring it's lactose-free for a luxuriously soft and rich texture. With no added preservatives, each slice embodies the essence of natural indulgence.

Ingredients and Craftsmanship

Our frozen cheesecakes / yogurt dessert cakes are a symphony of flavor and nutrition. Carefully composed of lactose-free cream, sugar, cream cheese, and an array of handpicked fruits and natural components, each ingredient is selected for its quality and health benefits. From succulent strawberries to antioxidant-rich blueberries and raspberries, every bite is a celebration of taste and well-being.

Nutritional Excellence

Indulgence meets health consciousness in our frozen cheesecakes. With 187/785 kJ/kcal of energy value, a balanced ratio of fats, carbohydrates, and proteins, and a negligible amount of salt per 100g, our desserts offer a guilt-free delight. What's more, they are lactose and gluten-free, catering to diverse dietary needs while delivering essential nutrients vital for overall well-being.

Nurturing Future Generations

At the heart of our mission lies a dedication to nurturing the health of future generations. Our frozen cheesecakes provide a wholesome treat packed with essential vitamins and minerals, ensuring children grow strong and resilient. By instilling healthy eating habits from an early age, we pave the way for a brighter, healthier tomorrow.

The Ultimate Frozen Cheesecake Experience

Elevate your dessert experience with our exquisite range of frozen cheesecakes. Whether you crave the burst of berries or the decadence of chocolate brownie, each bite promises pure delight. Our deep freeze method preserves freshness and flavor, delivering a taste sensation free from artificial additives or preservatives. Simply thaw, indulge, and savour the natural goodness with every mouthful. Treat yourself and your loved ones to the pinnacle of frozen dessert perfection today.

The Role of Gluten in Food Products and Dietary Restriction: Exploring the Potential for Restoring Immune Tolerance  

Wheat is extensively utilized in various processed foods due to unique proteins forming from the gluten network. The gluten network in food undergoes morphological and molecular structural changes during food processing, affecting the final quality and digestibility of the food. The present review introduces the formation of the gluten network and the role of gluten in the key steps of the production of several typical food products such as bread, pasta, and beer. Also, it summarizes the factors that affect the digestibility of gluten, considering that different processing conditions probably affect its structure and properties, contributing to an in-depth understanding of the digestion of gluten by the human body under various circumstances. Nevertheless, consumption of gluten protein may lead to the development of celiac disease (CD). The best way is theoretically proposed to prevent and treat CD by the inducement of oral tolerance, an immune non-response system formed by the interaction of oral food antigens with the intestinal immune system. This review proposes the restoration of oral tolerance in CD patients through adjunctive dietary therapy via gluten-encapsulated/modified dietary polyphenols. It will reduce the dietary restriction of gluten and help patients achieve a comprehensive dietary intake by better understanding the interactions between gluten and food-derived active products like polyphenols.

What is the best diet for people with lactose intolerance?

Lactose intolerance is a common digestive issue where the body fails to produce enough of the lactase enzyme, which is required to break down lactose in the body.

Most mammals are born with the ability to digest lactose, because it is the sugar found in mammalian breast milk.

However, for people who are lactose intolerant, the body produces little to no lactase, meaning that the sugar remains intact and is fermented by bacteria in the colon.

This fermentation process causes unpleasant symptoms such as bloating, flatulence, nausea, vomiting or diarrhoea (sometimes followed by constipation).

There is no cure for lactose intolerance, but the symptoms can be managed by adhering to a lactose-free diet.