Active Culture

Active cultures are live microorganisms, often bacteria or yeasts, that provide health benefits when consumed. They are typically found in fermented foods like yogurt, kefir, and kombucha, where they play a key role in the fermentation process.

Manufacturers add active cultures to foods to enhance flavor, improve texture, and increase nutritional value through fermentation. They are most commonly found in dairy products like yogurt and cheese, as well as in fermented beverages and supplements.

Active cultures are generally recognized as safe (GRAS) by the FDA for use in foods. Research suggests they may support gut health and digestion, though more studies are needed to fully understand their effects. International bodies like EFSA have also evaluated probiotics, and JECFA has evaluated specific strains. Evidence on specific health benefits can vary depending on the strain and the food product.