WASHINGTON – The International Dairy Foods Association (IDFA) announced it is relaunching its Live & Active Cultures (LAC) seal for yogurt manufacturers. The organization said the independent verification seal is used to help consumers identify yogurt, frozen yogurt and other cultured dairy products that contain significant levels of live and active yogurt cultures.

IDFA shared that it recently updated its policies and guidelines tied to the seal and it is making the logo available to the full yogurt and cultured dairy products industry.

The association’s LAC seal, a voluntary certification, is available for yogurt and cultured dairy products that contain at least 100 million cultures per gram, which IDFA noted is 10 times higher than the minimum levels required by the US Food and Drug Administration. Additionally, frozen yogurt containing at least 10 million cultures per gram when manufactured may make use of the seal.

Live and active cultures, IDFA noted, refer to the living bacteria, Lactobacillus bulgaricus and Streptococcus thermophilus that convert pasteurized milk into yogurt through fermentation. Additionally, the live and active cultures help break down lactose in milk, making yogurt a more appealing option for people who have trouble breaking down lactose.

John Allan, IDFA vice president of regulatory affairs and administrator of the LAC seal program, said the organization is making it easier than ever to obtain the seal for product packaging and labels.

“The LAC seal is the best way to reach consumers with this unique health and wellness attribute,” Allan said.

Companies may apply for IDFA’s LAC seal online via the organization’s website.