Cultures: L
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What it is
Cultures are live microorganisms, such as bacteria or yeasts, that are intentionally added to foods. They are often used to ferment foods, a process that can create distinct flavors, textures, and aromas. Common examples include the bacteria used to make yogurt and cheese.
Why it's used
Manufacturers add cultures to foods to promote fermentation, which can enhance flavor, improve texture, and increase shelf life. They are essential for producing fermented dairy products like yogurt, kefir, and cheese. Cultures can also be found in fermented vegetables like sauerkraut and kimchi.
Health notes
Cultures used in food are generally recognized as safe (GRAS) by the FDA when used for their intended purpose. The live microorganisms in some cultures, known as probiotics, may offer health benefits, though research is ongoing. International bodies like JECFA have evaluated various cultures used in food production. Evidence on the specific health impacts of all food cultures at typical consumption levels is still being gathered.
Allergen info
Cultures themselves are not typically major allergens. However, if they are grown on a medium containing milk or other allergens, or if the final food product contains other ingredients, allergens may be present. Not a major allergen.