Culture
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What it is
Food cultures are living microorganisms, such as bacteria, yeasts, or molds, that are intentionally added to food to cause desired changes through fermentation. They are typically grown in controlled environments using specific nutrients and are vital for creating many common foods.
Why it's used
Manufacturers add cultures to foods to create distinct flavors, textures, and aromas, and to help preserve them. They are essential for making fermented foods like cheese, yogurt, sourdough bread, pickles, and some alcoholic beverages.
Health notes
In the United States, many food cultures are considered Generally Recognized As Safe (GRAS) by the FDA, especially those with a long history of safe use in food production. These beneficial microorganisms are often associated with gut health benefits, sometimes referred to as probiotics. JECFA and EFSA typically evaluate specific microbial strains for safety rather than "culture" as a general ingredient, and many common food cultures have a long history of safe consumption. There are no notable controversies regarding the safety of food cultures themselves at typical intake levels.
Allergen info
Culture itself is not one of the nine major allergens identified by the FDA. However, foods produced using cultures, such as dairy products, may contain major allergens.