2 Billion Units Per Can At Time Of Manufacture

This refers to the number of live bacteria, often probiotic strains, present in a product at the time it was manufactured. These bacteria are typically added to fermented foods like kombucha to provide potential health benefits. They are grown through a process called fermentation using specific starter cultures.

Manufacturers add live bacteria to fermented foods and beverages, such as kombucha, yogurt, and some pickled products. These bacteria are intended to contribute to the product's characteristic flavor and texture, and are often marketed for their potential probiotic benefits.

Live and active cultures are generally recognized as safe (GRAS) by the FDA when used in foods. While some people consume these cultures for potential digestive health benefits, scientific evidence for specific health outcomes can vary. International bodies like JECFA have evaluated some bacterial strains, but specific regulatory limits are not always set. Research is ongoing to fully understand the effects of different probiotic strains on human health.