Cultures

Cultures are living microorganisms, such as bacteria, yeasts, or molds, that are intentionally added to food products. These microorganisms are often naturally present in food environments or are specifically selected and grown in controlled conditions for their desired effects.

In food manufacturing, cultures are primarily used for fermentation. This process can change the flavor, texture, and shelf life of foods, as seen in products like cheese, yogurt, bread, and fermented vegetables. They contribute to the distinctive characteristics of many traditional foods.

Specific microbial cultures used in food are generally recognized as safe (GRAS) by the FDA or are approved for specific food uses. Many cultures are considered beneficial, particularly those with probiotic properties, which may support gut health. International bodies like JECFA and EFSA have evaluated numerous specific strains of microorganisms used as food cultures, generally finding them safe for their intended uses. There are no notable controversies regarding the safety of food cultures at typical intake levels.