Live Active Cultures Including S

Live active cultures are beneficial bacteria and yeasts that are added to foods, particularly dairy products like yogurt and kefir. They are naturally present in some fermented foods and are also intentionally introduced during the food production process to aid in fermentation and improve the food's characteristics.

Manufacturers add live active cultures to foods like yogurt, kefir, and some cheeses to promote fermentation, which can enhance flavor, texture, and digestibility. They are also added to some supplements and non-dairy fermented products to provide potential health benefits associated with probiotics.

Live active cultures are generally recognized as safe (GRAS) by the FDA when used in foods. While specific strains are studied for their potential health benefits, such as supporting gut health, regulatory bodies like the WHO and EFSA acknowledge the role of probiotics in diet. Research into the specific health effects of different strains is ongoing, and effects can vary widely.