Live Active Cultures Live Active Cultures: L
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What it is
Live active cultures are beneficial bacteria and yeasts found naturally in fermented foods. They are intentionally added to foods like yogurt and cheese to help with the fermentation process, which gives these foods their characteristic tangy flavor and texture. The specific strains used can vary widely depending on the product.
Why it's used
Manufacturers add live active cultures to foods to promote fermentation, which enhances flavor, texture, and shelf life. They are most commonly found in dairy products like yogurt, kefir, and some cheeses, where they contribute to the tangy taste and creamy consistency. These cultures are essential for the production of these fermented foods.
Health notes
Live active cultures are generally recognized as safe (GRAS) by the FDA when used in foods. They are not typically associated with adverse health effects at the levels found in common foods. International bodies like JECFA have evaluated probiotics, and EFSA has also assessed their benefits. While generally considered beneficial for gut health, research is ongoing to fully understand the specific effects of different strains.
Allergen info
Live active cultures themselves are not a major allergen. However, they are often found in dairy products, which are a major allergen. Gluten is not typically associated with live active cultures.