Casei
What is Casei?
Lacticaseibacillus casei (formerly Lactobacillus casei) is a species of lactic acid bacteria. It is a common inhabitant of the human gut and is also found in fermented dairy products. It is often used as a starter culture in the production of cheese and yoghurt.
Is Casei a major allergen?
L. casei is a bacterium and not one of the 14 major allergens that UK law requires to be emphasised on food labels.
What is Casei used for?
L. casei is primarily used as a probiotic in foods like yogurts and fermented drinks.
Is Casei safe?
L. casei is not regulated as a food additive in the UK and does not have an E-number.
Why it's used
L. casei is primarily used as a probiotic in foods like yogurts and fermented drinks. It is added to contribute to the live cultures count, which is often highlighted on packaging. Its presence is associated with the fermentation process that gives these foods their characteristic tangy flavour and texture.
Health notes
L. casei is not regulated as a food additive in the UK and does not have an E-number. It is considered a 'live micro-organism' when added to foods for its probiotic effect. The Food Standards Agency (FSA) and Food Standards Scotland (FSS) do not set specific limits for live cultures in food. While often consumed for potential gut health benefits, scientific evidence for specific health outcomes can be mixed and is an area of ongoing research. EFSA has evaluated various strains of L. casei for their safety and efficacy in specific health claims, but these are assessed on a case-by-case basis.
Allergen info
L. casei is a bacterium and not one of the 14 major allergens that UK law requires to be emphasised on food labels. It is not derived from milk, but it is often found in dairy products.
Foods that contain Casei
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