To help consumers better identify yogurt, frozen yogurt, and other cultured dairy products containing live and active cultures, the International Dairy Foods Association offers the Live & Active Cultures (LAC) seal for manufacturers. The LAC seal is the only widely recognized, independent verification that a yogurt, frozen yogurt, or other cultured dairy product contains significant levels of live and active cultures and the benefits they bring to consumers.
The words "live and active cultures" refer to the living organisms—in this case the bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus—which convert pasteurized milk to yogurt and other cultured dairy products during fermentation. This fermentation process is what creates yogurt, with its unique taste, texture, and healthful attributes. More importantly, the words "live and active cultures" are persuasive to consumers. Two-thirds (67%) of consumers who heard of live and active cultures believe a product containing them is better for them, according to a 2021 survey of consumers by the International Food Information Council, or IFIC, and one in four consumers (25%) said digestive and gut health was their most desired benefit.
The LAC seal is a voluntary certification available to all manufacturers of yogurt and cultured dairy products whose products contain at least 100 million cultures per gram of product at the time of manufacture, which is 10 times higher than the minimum levels required by the U.S. Food and Drug Administration (FDA). The LAC seal can also be used for frozen yogurt that contains at least 10 million yogurt cultures per gram at the time of manufacture. Since use of the LAC seal is voluntary, some yogurt products may contain live and active cultures, but not carry the seal. However, the LAC seal is the only widely recognized, independent verification that a yogurt, frozen yogurt and other cultured products contains significant levels of live and active yogurt cultures.
Recently, IDFA updated the policies and guidelines around use of the LAC Seal and is now broadening the availability of the logo to the full yogurt and cultured dairy products industry. If you are a manufacturer or marketer of yogurt, frozen yogurt, or other cultured dairy products and are interested in the LAC seal program, see the relevant information below, including procedures and application forms for using the seal.
Vice President, Regulatory and Scientific Affairs
