Live Active Cultures

Live active cultures are beneficial bacteria and yeasts that are intentionally added to foods, most commonly dairy products. These microorganisms are naturally present in fermented foods and are often added to enhance the food's characteristics or to provide potential health benefits.

Manufacturers add live active cultures to foods to aid in the fermentation process, which can improve texture, flavor, and shelf life. They are most frequently found in yogurt, kefir, sauerkraut, and other fermented dairy or vegetable products, contributing to their characteristic tangy taste and creamy consistency.

Live active cultures are generally recognized as safe (GRAS) by the FDA when used in foods. While research suggests they may support gut health and digestion, scientific consensus on specific health benefits is still developing. International bodies like JECFA have evaluated various strains of probiotics, but do not set universal ADIs for all live cultures. Evidence for specific health outcomes can be mixed, and more research is needed to confirm benefits.