Anyone who went to the supermarket and looked for the “fresh” or “lactose-free” label needed to trust the manufacturer’s word. A mandatory legal definition was missing, even though many people in Germany depend on this information, such as those who are lactose intolerant.
That’s about to change. On June 14, 2026, the Dairy Products Quality Ordinance (MilchPQV) comes into force. It brings together four previously separate sets of rules the Consumer Milk Labeling Ordinance, the Dairy Products Ordinance, the Cheese Ordinance and the Butter Ordinance into a single set of standards and, for the first time, establishes clear and binding requirements for the labeling of dairy products. What will manufacturers and cannot write on packaging in the future?
“Lactose-free” gains a clear definition
For those who are lactose intolerant, the new standard brings a relevant change. Previously, there was no legal requirement that defined when a product could be labeled “lactose-free”. This allowed manufacturers to interpret the term in different ways, which created problems especially for more sensitive people.
Section 58 of the MilchPQV now defines the criteria: a product can only be called “lactose-free” if it has less than 0.1 grams of lactose per 100 grams. This value also needs to be clearly indicated on the packaging, such as “Lactose content: less than 0.1 g/100 g”. This way, the consumer will know exactly what they are buying.
For powdered products, such as powdered milk, a special rule applies: the limit refers to the already prepared product. Furthermore, it is mandatory to inform the lactose content of the powder on the packaging.
When is it allowed to use the term “fresh” on packaging?
The term “fresh” was also little regulated before. Manufacturers could use it almost without restrictions, including in products heated at high temperatures or with a shelf life of several months. Now that’s over.
Section 59 of the MilchPQV links the use of the label to specific conditions:
- Milk for consumption can only be called “fresh” if it is stored for a maximum of three weeks at a maximum temperature of 8 degrees Celsius.
- Products such as yogurt, kefir, buttermilk and cream can only use the “fresh” label if the minimum shelf life is no more than two weeks at a maximum of 8 degrees Celsius — and if they have not received new heat treatment after fermentation.
- Dairy products such as fruit yogurt can be labeled as “fresh” if they have a shelf life of no more than three weeks at 8 degrees Celsius. Butter, condensed milk and powdered milk are prohibited from using the term in any case.
Heat treatment must also be clearly specified
Terms related to manufacturing processes also gain mandatory legal definitions. According to Section 57 of the MilchPQV, expressions such as “pasteurized”, “processed at ultra-high temperature” or “sterilized” are now linked to specific processes and can no longer be used arbitrarily. Whoever says “pasteurized” on the packaging must have manufactured the product exactly according to the corresponding process.
If a dairy product contains raw milk from more than one animal species — for example, a mixture of cow’s and goat’s milk — Article 56 of the MilchPQV requires that all types of milk used and their respective percentages be indicated on the packaging. When the proportion of a species is less than 5%, the expression “with a small proportion” next to the animal’s name is sufficient.
The use of ingredients of plant origin that replace dairy components must also be clearly informed. Packaging that misleads consumers by looking like traditional dairy products but containing plant-based substitutes should become less common.
