Live Active Cultures Including Probiotics
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What it is
Live active cultures are beneficial microorganisms, often bacteria, that are added to foods. They are naturally present in fermented foods like yogurt and sauerkraut, and can also be grown in laboratories for specific food applications. These cultures are essential for the fermentation process, transforming the food's texture, flavor, and nutritional profile.
Why it's used
Manufacturers add live active cultures to foods primarily to enhance flavor and texture through fermentation, and to provide potential health benefits. They are most commonly found in dairy products like yogurt, kefir, and some cheeses, as well as in fermented vegetables and beverages. These cultures contribute to the characteristic tangy taste and creamy consistency of many fermented foods.
Health notes
Live active cultures, including probiotics, are generally recognized as safe (GRAS) by the FDA for use in foods like yogurt. While specific strains are often studied for their effects on gut health, the FDA does not pre-approve specific probiotic strains. International bodies like JECFA and EFSA have evaluated various strains and their potential health benefits, often concluding that more research is needed to establish definitive health claims. Evidence for specific health benefits can be mixed and depend heavily on the strain and the dose consumed.
Allergen info
Live active cultures themselves are not one of the 9 major allergens. However, they are often found in dairy products, which are a major allergen. Gluten is not typically associated with live active cultures unless the food product they are in contains gluten ingredients.