The Calpis Fermentation Process: Bacteria, but Not Always Live
Calpis, known as Calpico in North America, is a non-carbonated soft drink with a mild, milky, and slightly acidic flavor. Its unique taste is a result of a century-old, two-stage fermentation process. First, skimmed milk is fermented with a proprietary culture of lactobacilli, creating a refreshing acidic taste. In the second stage, yeast is added, which produces a mellow aroma and full-bodied flavor.
During this fermentation, lactic acid bacteria are introduced, which technically makes it a cultured drink. However, standard versions of Calpis are often pasteurized during processing to ensure a longer shelf life. This heat treatment kills the live bacteria, meaning the final product does not contain live, active probiotics. While the bacterial components remain, they are not viable microorganisms capable of colonizing the gut, unlike those found in some other fermented products.
Probiotic vs. Cultured: The Key Distinction
Understanding the difference between a cultured food and a probiotic one is crucial for evaluating Calpis.
- Cultured/Fermented: This refers to a food or drink made using microorganisms, like bacteria or yeast, to change the original product. Calpis is, without a doubt, a cultured and fermented drink.
- Probiotic: These are defined as live microorganisms that, when administered in adequate amounts, confer a health benefit on the host. Standard Calpis, because of pasteurization, does not meet this definition.
- Postbiotic: The fermentation process in Calpis creates beneficial compounds, known as postbiotics, even if the bacteria are no longer alive. These compounds can have positive effects on gut health and immune function.
Calpis vs. Yakult: A Tale of Two Drinks
For consumers seeking live probiotics, a comparison between Calpis and Yakult often arises. Both are Japanese fermented dairy beverages, but their key differences lie in their probiotic status and purpose.
| Feature | Calpis (standard) | Yakult |
|---|---|---|
| Origin | Japan, 1919 | Japan, 1930s |
| Live Probiotics? | No, typically pasteurized | Yes, contains Lactobacillus casei Shirota |
| Primary Function | A refreshing, soft drink derived from fermentation. | A daily, targeted probiotic supplement drink for gut health. |
| Process | Double fermentation (lactic acid bacteria & yeast) | Fermentation using specific live probiotic strains |
| Flavor Profile | Sweet, tangy, milky (yogurt-like) | Sweet, milky, tangy, with a more concentrated taste |
Specialized Calpis Variations for Health
While the classic Calpis Water and concentrate may lack live cultures, the parent company, Asahi, has developed specific versions targeting health benefits. These variations are marketed as Foods for Specified Health Use (FOSHU) in Japan and sometimes contain specific, scientifically researched bacterial strains. For example:
- Karada Calpico: Contains Lactobacillus CP1563, which has been shown to promote metabolic activity and potentially tackle obesity. The beneficial compounds from this strain are effective even after heat inactivation.
- L-92 Drink: Some products contain the L-92 lactic acid bacteria strain, which has been reported to help maintain immune function and alleviate nasal discomfort.
These specialized products are not the same as the standard versions and are clearly labeled to reflect their targeted benefits. This shows that while the classic Calpis isn't a live probiotic, the brand leverages its extensive research into lactic acid bacteria for specific health-focused beverages.
Conclusion: The Probiotic Question Answered
In summary, the standard, widely available versions of Calpis (Calpico) are fermented and cultured using lactic acid bacteria, but they do not contain live probiotics due to pasteurization during manufacturing. This processing, however, does not eliminate all potential health benefits, as studies show that the cultured components can still support digestive health and offer other physiological benefits. For consumers seeking an intentional, live probiotic boost, beverages like Yakult are a more suitable choice. For a deeper understanding of the science behind their proprietary process, you can explore the official Asahi Group R&D page on Calpis development. Ultimately, Calpis remains a delicious and refreshing cultured drink, but it is not a direct source of live probiotics unless specified on the label.
