And Live Cultures

These are beneficial bacteria and yeasts added to foods, primarily dairy products. They are naturally present in fermented foods and are often introduced through starter cultures during the food-making process. The specific strains can vary, but they are known for their role in fermentation.

Live cultures are added to foods like yogurt, kefir, and other fermented dairy products to aid in the fermentation process, which contributes to texture and flavor. They are also sometimes added to other foods as a functional ingredient, intended to provide potential health benefits.

Live cultures are generally regarded as safe (GRAS) by the FDA when used in foods. They are the active components in probiotic foods, which are studied for potential benefits to gut health. While many studies explore these effects, scientific consensus on specific health outcomes can vary, and more research is ongoing. Regulatory bodies like EFSA have also evaluated probiotics, but specific evaluations for 'live cultures' as a general category are not always distinct.