Hand-batched Live Active Culture
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What it is
Live active cultures are beneficial bacteria and yeasts found in fermented foods. They are intentionally added to foods during processing to promote fermentation and are often associated with probiotic benefits. The term 'hand-batched' suggests a smaller-scale, artisanal production method.
Why it's used
Live active cultures are added to foods to enhance fermentation, improve texture, and provide probiotic qualities. They are commonly found in fermented dairy products like yogurt and kefir, as well as in other fermented foods such as sauerkraut, kimchi, and kombucha.
Health notes
Live active cultures are generally recognized as safe (GRAS) by the FDA when used in foods. They are the basis of probiotics, which are live microorganisms that may confer a health benefit when consumed in adequate amounts. International bodies like WHO/IARC and EFSA have reviewed probiotics, but specific evaluations for 'live active cultures' as a general ingredient are not typically detailed. Research is ongoing into the specific health effects of different strains of live active cultures.
Allergen info
Live active cultures themselves are not typically derived from major allergens. However, the food base in which they are cultured (e.g., dairy for yogurt) may contain allergens. Always check the product's ingredient list for specific allergen information.