Kefir

Kefir is a fermented milk drink traditionally made by adding kefir grains to milk and allowing it to ferment. These grains are a symbiotic culture of bacteria and yeasts, which give kefir its characteristic tangy flavour and effervescent quality. It is a dairy product, originating from the Caucasus Mountains.

Kefir is primarily consumed as a drink but is also used as a base for smoothies, a substitute for buttermilk in baking, and as an ingredient in frozen desserts like kefir yogurt. Manufacturers may add it for its characteristic flavour, texture, and probiotic properties, contributing to the appeal of fermented dairy products.

Kefir is not considered a food additive in the UK and does not have an E-number. It is a fermented food containing live microorganisms, often referred to as probiotics. While some research suggests potential benefits associated with probiotic consumption, such as supporting gut health, scientific evidence for specific health claims is still developing. Regulatory bodies like the European Food Safety Authority (EFSA) evaluate the safety of food ingredients, but kefir itself is a foodstuff, not an additive requiring authorisation under assimilated Regulation (EC) No 1333/2008.