Ingredient

Starter Culture

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Allergen

Role in food

Starter cultures are used to develop characteristic flavors and textures in fermented foods. They …

What it is

Starter cultures are live microorganisms, often bacteria, used to begin or control fermentation in foods. They are typically grown in a laboratory and then added to food products like dairy or dough. These cultures convert sugars into acids, alcohol, or other compounds, contributing to flavor, texture, and preservation.

Why it's used

Starter cultures are used to develop characteristic flavors and textures in fermented foods. They are essential for making cheese, yogurt, sourdough bread, and fermented vegetables. By producing acids, they also help preserve the food and inhibit the growth of spoilage microorganisms.

Health notes

Starter cultures are generally recognized as safe (GRAS) by the FDA for use in food. The specific strains used are selected for their safety and functionality in food production. International bodies like JECFA have evaluated many starter cultures, and they are widely consumed in fermented foods without adverse effects at typical intake levels. There are no widespread controversies regarding their use.

Allergen info

Starter cultures themselves are not typically major allergens. However, they can sometimes be grown on media that may contain allergens like milk or soy. It is important to check product labels for specific allergen information if you have sensitivities.

Products containing Starter Culture

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HOLLAND KROON Holland Kroon, Premium Dutch Quality Cheese Cheese 286kcal 17.9Protein 21.4Fat 0Carbs MEIJER Meijer, King's Choice, Danish Blue Cheese Cheese High in saturated fat — 25% DV per serving 357kcal 21.4Protein 28.6Fat 0Carbs VINCENT Vincent, Gouda Cheese Cheese High in saturated fat — 25% DV per serving 393kcal 28.6Protein 32.1Fat 0Carbs ISI North America, Inc. Landana, Wild Garlic Cheese Cheese High in saturated fat — 35% DV per serving 357kcal 25Protein 32.1Fat 0Carbs

Dr. Oetker Canada Ltd Dr. Oetker, Ristorante, Thin Crust Pizza With Pepperoni, Mozzarella, Pesto Pizza High in sodium — 26% DV per serving High in saturated fat — 25% DV per serving 250kcal 8.3Protein 13.3Fat 25Carbs FRICO Frico, Mild Edam Cheese Cheese High in saturated fat — 20% DV per serving 321kcal 25Protein 25Fat 0Carbs DANEKO Daneko, Creamy Havarti Cheese High in saturated fat — 30% DV per serving 393kcal 25Protein 35.7Fat 0Carbs DANEKO Daneko, Havarti With Caraway Cheese High in saturated fat — 30% DV per serving 393kcal 25Protein 35.7Fat 0Carbs DANEKO Daneko, Fontina Cheese High in saturated fat — 22% DV per serving 321kcal 25Protein 25Fat 0Carbs DANEKO Daneko, Havarti With Dill Cheese High in saturated fat — 30% DV per serving 393kcal 25Protein 35.7Fat 0Carbs ST. CLEMENS Original Danish Havarti Cheese High in saturated fat — 30% DV per serving 393kcal 25Protein 35.7Fat 0Carbs REMBRANDT Rembrandt, Aged Black Gouda Cheese High in saturated fat — 30% DV per serving 429kcal 28.6Protein 35.7Fat 0Carbs

Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.