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In 1942, a small group of enterprising Danish businessmen, including businessman and designer Mr. Tage Klint (1884-1953), founded Lactosan. Initially headquartered in Odense, the company focused on producing egg products. By 1945, Lactosan expanded its operations to include the production of milk sugar (lactose) and whey powder at its factory in Ringe. The name "Lactosan" likely derives from the Latin words "lactis" (milk) and "sanus" (healthy).

Initially, production focused on processed cheese at the Ringe factory. The major breakthrough occurred in 1951 when a customer returned a delivery of processed cheese due to inadequate storage conditions. Factory manager Mr. Christian Jessen (pictured) had the innovative idea to dry the cheese for easier storage. He successfully developed a unique spray drying technique, leading to the first production of cheese powders in 1952.

With the development of cheese powders, Lactosan began producing “La Vache qui rit” for Fromageries Bel (France). This collaboration lasted 18 years, until Denmark joined the EU in 1971. Cheese powder products have since become highly popular and now form the core of Lactosan's business. Innovation remains central to their success.

In 1959, Lactosan expanded the old factory and purchased the property at Stationsvej 5. Initially, cheese powder was primarily sold to the United Kingdom, with Italy becoming a new market in 1959. During the 1970s, Lactosan entered additional markets, including Greece, El Salvador, and the United States. In 1970, further expansion of storage facilities was undertaken.

In 1980, Lactosan (UK) Ltd. was established, initially operating from rented premises at Market Place 1, Braintree. In 1985, the company relocated to its current facilities at Springwood Industrial Estate, Braintree, consolidating its offices and storage in one location.

Lactosan acquired land outside Ringe city and constructed a new factory at its current location (Nordbakken 2), which was completed and inaugurated on May 21, 1981. Cheese powder production is now carried out under the most modern and technologically advanced conditions. The company ceased processed cheese production to focus entirely on cheese powder manufacturing.

During the 1980s, Lactosan had high ambitions. In 1981, the first brochure was printed, featuring key messages such as "Made in Denmark," "Cheese Powder from pure, natural cheese," and "Taste and convenience." This decade also saw the development of Lactosan Cheese Base Powders. By 1984, Lactosan was manufacturing over 50 varieties of cheese powder, including customized solutions.

In 1983, a 2200 sqm extension was added to the storage capacity of the new building at Nordbakken 2. This was followed by an expansion of the raw material reception and other facilities in 1987.

In 1986, the LACTOSAN-SANOVO GROUP was reorganized into independent companies, each with its own board and management team. As a result, Lactosan's egg division in Odense was renamed SANOVO FOODS A/S (now OVODAN FOODS A/S), while the cheese division retained the LACTOSAN name and relocated its administration to Ringe. The machine division continued under the name SANOVO ENGINEERING (now SANOVO TECHNOLOGY GROUP). Additionally, Lactosan introduced a new logo.

In 1991, Lactosan opened new production and office facilities in Uruguay. These facilities also produce cheese powder and serve the South American market. For more information, visit lactosan.com.uy.

In 1991, Lactosan made significant investments to double its capacity, and by 1992, a new tower was operational. The company now employs 60 people in Denmark.

In the 1990s, Lactosan developed Pure Cheese Blends, Cheese Building Blocks, and Dried Shredded Cheese. Cheese Building Blocks are blends of cheese, dairy ingredients, vegetable fat, and maltodextrin/starch made without emulsifying salts or additives. These products are ideal for savory snacks, cheese cream, and dry-mix for sauces.

In 1995, Lactosan Japan Ltd. was established, with an office in Tokyo. This strategic move brought Lactosan closer to its customers, enabling the company to provide optimal service in the Japanese market.

Around 2000, Lactosan developed Cheese Seasonings, which can reduce the need for artificial flavor enhancers like yeast extract, MSG, and salt.

In 2001, Lactosan A/S established its Shanghai office in Denmark, and an article promoting Lactosan was published in Food Development News China.

In response to the growing demand for Lactosan's cheese powder solutions in Russia, Lactosan Ltd. (Moscow) was established in 2002 to expand the market and strengthen the company's presence in the region. However, the office has since been closed due to the conflict between Ukraine and Russia.

In 2006, Lactosan began developing Lactosan NCB - Natural Culinary Booster® as a natural alternative to traditional flavor enhancers. This range was developed in collaboration with Copenhagen University and now includes seven varieties. For more information, explore our range under Cheese Powder Solutions.

In 2012, Lactosan began developing Clean Label Cheese Powders, which contain no emulsifying salts. These products were created in close collaboration with Copenhagen University to meet the increasing consumer demand for additive-free foods (E-numbers).

In 2014, Lactosan successfully integrated Cheese Powders into processed meat products. Lactosan Cheese Powders are ideal for enhancing the quality of both meat and meat substitute products. The company is researching the properties of Cheese Powder to determine how they can best enhance flavors, improve umami and kokumi, and reduce the need for additives like MSG.

In 2016, another research project began in collaboration with Copenhagen University, focusing on the "Functional Properties of Cheese Powders." For more information about this project, please contact the Science & Technology department.

In 2020, Lactosan expanded with the addition of Tower 4, along with new administration, lab, and R&D facilities. These new facilities, combined with collaborations with Danish universities, aim to optimize the value chain, enhance production, and build knowledge for future product lines. These developments lay the foundation for the company's growth in the coming years. The factory in Denmark now employs over 100 people.