It seems like although soy is in everything, it is fairly easy to identify. Soybeans, soybean oil, soy leichtin to name a few.
Dairy, not so much.
I frequently refer to this list when something sounds like it might have dairy in it.
This is from the www.godairyfree.org website. This is a really nice source of information for dairy free but if you are avoiding soy in all forms as well it won't necessarily be accurate regarding products that are safe for MSPI. I figured that was obvious but just throwing it out there. They have cook books, recipes, suggestions, and contacts for questions.
Obviously this is not all inclusive either. This is just another source of information. You can always check with the manufacturer as well. Sometimes ingredients and processes change, which means a once "safe" product or ingredient may not be
"safe" the next time around.
DEFINITELY DAIRY INGREDIENTS
Caseinate (in general)
Cheese (All animal-based)
Dry Milk Powder
Dry Milk Solids
Ghee (see p109)
Half & Half
Hydrolyzed Milk Protein
Natural Butter Flavor
Sour Milk Solids
Sweetened Condensed Milk
Whey Protein Concentrate
Whey Protein Hydrolysate
POTENTIALLY DAIRY INGREDIENTS
or Natural Flavors/Flavoring – These are vague ingredients, which may
be derived from a dairy source. A few of particular concern are butter,
coconut cream, and egg flavors.
Fat Replacers - Brands such as Dairy-Lo® and Simplesse® are made with milk protein.
Galactose – This is often a lactose byproduct, but it can also be derived from sugar beets and other gums.
Protein or Protein – Ingredients noted with no further details may be
derived from milk proteins (casein or whey). This is particularly true
in “High Energy” foods.
Hydrolyzed Vegetable Protein - The processing phase may use casein, but only trace amounts would likely remain.
Lactic Acid Starter Culture - These cultures may be prepared by using milk as an initial growth medium.
– This term is noted often as a probiotic. It is in fact bacteria, not a
food byproduct, and is named as such for its ability to convert lactose
and other simple sugars to lactic acid. Though often utilized in milk
products to create lactic acid, on its own, this ingredient is not
always a concern. However, in some cases it may have been cultured or
produced on dairy, and thus have the potential to contain trace amounts.
Margarine - Milk proteins are in most brands, though not all.
– A newcomer on the digestive health scene, these are indigestible
carbohydrates. They are quite different from probiotics, which are
living microorganisms. Prebiotics, such as galacto-oligosaccharides,
lactosucrose, lactulose and lactitol may be derived from milk-based
RARELY DAIRY INGREDIENTS
Calcium or Sodium Stearoyl
Lactylate – Stearoyl lactylates are derived from the combination of
lactic acid (See any potential concerns with lactic acid below) and
stearic acid. They are generally considered non-dairy and safe for the
lactose intolerant and milk allergic (again, see below). However, the
stearic acid may be animal derived, which could be a concern for vegans.
Sodium, or Potassium Lactate - Lactates are salts derived from the
neutralization of lactic acid, and are rarely a dairy concern. For
example, it was noted that the lactate found in one brand of orange
juice was made from sugar cane.
Caramel Color – Anything with caramel
in its title may sound like a dairy red flag, but caramel color is
typically derived from corn syrup and occasionally from potatoes, wheat,
or other carbohydrate sources. While lactose is a permitted
carbohydrate in the production of caramel color, it is rarely, if ever
Lactic Acid – Lactic acid is created via the fermentation of
sugars, and can be found in many dairy-free and/or vegan foods. Most
commercially used lactic acid is fermented from carbohydrates, such as
cornstarch, potatoes or molasses, and thus dairy-free. Though lactic
acid can be fermented from lactose, its use is generally (I said
generally; where concerned, always check with the manufacturer)
restricted to dairy products, such as ice cream and cream cheese.
SURPRISINGLY DAIRY-FREE INGREDIENTS
Cream of Coconut
Cream of Tartar
Fruit Butter (Apple, Pumpkin, etc)
Malted Barley or other Grain-Based Malts
Nut Butters (Peanut, Almond, etc.)
above information is copyright Go Dairy Free: The Guide and Cookbook
for Milk Allergies, Lactose Intolerance, and Casein-Free Living by Alisa
Marie Fleming and GoDairyFree.org. It was created for informational
purposes only. Always use due diligence in consumption of manufactured
foods where food allergies, sensitivities, or intolerances may be a