Live Yoghurt

Live yoghurt is a fermented dairy product made by adding live bacterial cultures, typically Lactobacillus bulgaricus and Streptococcus thermophilus, to milk. These bacteria consume lactose (milk sugar) and produce lactic acid, which thickens the milk and gives yoghurt its characteristic tangy flavour. The 'live' aspect means these beneficial bacteria remain active in the final product.

Manufacturers add live yoghurt for its characteristic flavour and texture, and as a base for many dairy products. It is commonly found in fruit yoghurts, plain yoghurts, and as an ingredient in dips, sauces, and desserts. The live cultures are also a key selling point for many consumers.

Live yoghurt is not considered a food additive and is not listed on the Register of Food Additive Authorisations. The live bacteria present in yoghurt are often referred to as probiotics, and some research suggests they may contribute to gut health. However, the specific health benefits can vary depending on the strains and quantities of bacteria present. Evidence for significant health benefits in the general population is still developing, and EFSA has evaluated the health claims associated with certain probiotic strains.