Live Non-dairy Cultures

Live non-dairy cultures are beneficial microorganisms, often bacteria or yeasts, used to ferment plant-based milk alternatives. They are added to create a yogurt-like texture and tangy flavor, similar to how dairy cultures work in traditional yogurt.

Manufacturers add live non-dairy cultures to plant-based yogurts and other fermented dairy-free products. They act as a fermentation agent, developing the characteristic sour taste and creamy consistency that consumers expect from yogurt.

Live non-dairy cultures are generally recognized as safe (GRAS) by the FDA for use in food. These live microorganisms are often associated with gut health benefits, though research is ongoing. International bodies like JECFA have evaluated similar cultures for safety. Evidence on specific health impacts at typical intake levels is still developing.