Frozen Yogurt Basics

What is yogurt? The FDA standard of identity for yogurt requires that it is produced by culturing permitted dairy and other ingredients with the characterizing bacterial cultures Lactobacillus bulgaricus and Streptococcus thermophilus. This culturing (fermentation) process results in the production of acid (the standard requires a titratable acidity of 0.9%) and high levels of live and active cultures (over 100 million per gram). At this point, a federal standard for frozen yogurt does not exist. However, Roly Yo frozen yogurts do involve a culturing process that also results in high levels of live and active cultures (over 100 million per gram). Since consumers have generally not favored the tart profile of traditional yogurt in frozen yogurts but instead prefer more of an ice cream flavor and texture profile, Roly Yo frozen yogurts retain the high culture levels but are formulated to result in lower acidity levels and a sweeter taste.

What are “Live and Active Cultures”? These are the bacteria involved in culturing the milk to make yogurt. They are part of a group of bacteria called the Lactic Acid Bacteria because the primary product of this fermentation process is lactic acid. This is what contributes the tartness to traditional yogurt. For yogurt, the characterizing cultures are Lactobacillus bulgaricus and Streptococcus thermophilus. Use of these strains results in the flavor and some of the texture attributes associated with yogurt. However, other probiotic cultures can be added for additional health benefit. “Probiotics” are living microorganisms that, upon ingestion in sufficient numbers, provide health benefits beyond normal nutrition. For Roly Yo frozen yogurt, these include strains of Lactobacillus acidophilus and Lactobacillus lactis in addition to the characterizing strains.

What are the potential health benefits of live and active culture yogurt? In general, the scientific literature supports three primary generalizations about the beneficial effects of live and active cultures found in yogurt and other fermented and/or probiotic supplemented foods:
1) increased digestibility of dairy products for individuals suffering from lactose malabsorption (lactose intolerance),
2) overall improvement of digestive function,
3) stimulation of immune function.

However, there is additional evidence to support a much wider range of benefits to the consumption of probiotic cultures. In many of these cases, the beneficial outcomes noted are dependent on one or more specific strains of organisms and the quantity of organisms consumed.(scientific studies typically involve culture levels greater than 100 million per gram). Some of these are listed below.
• Maintenance of intestinal microbial populations when taking antibiotics.
• Prevention and treatment of diarrhea.
• Prevention and treatment of infections of the urinary tract or female genital tract (i.e., yeast infections).
• Treatment of irritable bowel syndrome.
• Reduction in the risk of developing or recurring bladder and colon cancers.

What is the “Live and Active Cultures” Seal? The Live and Active Cultures (LAC) Seal is a voluntary program provided through the National Yogurt Association. Its purpose is to provide a way to inform consumers of products that contain high levels of the cultures that provide yogurt’s health attributes. The levels were based on scientific research and clinical studies on the health benefits of yogurt and yogurt cultures. Our frozen yogurt is certified by the National Yogurt Association to use this seal. For frozen yogurt products, this means that they must contain a minimum of 10 million “cultures” per gram at the time of manufacture and a minimum of 1 million per gram through the shelf life.  Our product regularly exceeds 100 million per gram through the shelf life of the product.

Are all frozen yogurts the same? NO! Because there is not a federal standard of identity for frozen yogurt, there are many different ways in which frozen yogurts are manufactured and sold. Instead of involving a milk fermentation process which allows the bacteria to reach very high levels, some manufacturers simply add freeze-dried cultures at the end of their production process. Though these cultures may be alive, they are typically at much lower levels in the finished product. In addition, many companies heat-treat their products after culture addition in order to improve shelf life. This destroys the organisms and, therefore, prevents most potential health benefits. To ensure the presence of high levels of live and active cultures, either look for the National Yogurt Association’s LAC seal or contact the manufacturer for information about the types and levels of live and active cultures present in their products.