Lactic ferments

Lactic ferments are live microorganisms, typically bacteria, that are used to ferment foods. This process involves the conversion of sugars into lactic acid, which helps to preserve the food and develop its characteristic flavour and texture. They are often found naturally in foods or are added intentionally during food production.

Manufacturers add lactic ferments to foods to enhance flavour, improve texture, and increase shelf life through natural preservation. They are commonly used in dairy products like yogurt and cheese, as well as in fermented foods such as sauerkraut, kimchi, and sourdough bread. In some processed foods, they contribute a desirable tangy or savoury taste.

Lactic ferments are not typically considered food additives in the UK and do not have an E-number. They are naturally occurring components of many fermented foods. Some research suggests that consuming live lactic ferments, often referred to as probiotics, may have beneficial effects on gut health, although the evidence is still developing. Regulatory bodies like EFSA have evaluated specific strains of lactic acid bacteria for their safety and potential health benefits in certain food categories.