Microbial culture

Microbial culture is not a marker of ultra-processing. It is one of the markers Open Food Facts uses to classify a food as processed (NOVA group 3).

What it is and why it counts

Microbial cultures ferment foods such as yoghurt, cheese and sourdough.

Preservation and traditional processing

Preservatives, enzymes and cultures keep food safe or carry out traditional processes such as fermentation. Open Food Facts counts them as signs of processing (group 3), not ultra-processing.

Where it turns up

Microbial culture appears in 96 of the 40,000 products on this site (0%).

Products containing microbial culture

Showing the 60 most popular of 96.

How the NOVA classification works