Understanding Food Standard Codes for Yogurt
Food standard codes serve as a regulatory framework that defines the composition, quality, and labeling requirements for products. For a food as popular and varied as yogurt, these standards are vital for maintaining consistency, ensuring safety, and building consumer trust. The rules can differ depending on the governing body, with key authorities including the international Codex Alimentarius and national bodies like the U.S. Food and Drug Administration (FDA).
International Standards: The Codex Alimentarius
The Codex Alimentarius is a collection of internationally recognized standards, codes of practice, and guidelines related to food. Its Standard for Fermented Milks (Codex STAN 243-2003) provides a global benchmark for products like yogurt.
- Starter Cultures: Codex mandates the use of specific lactic acid-producing bacteria: Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus.
- Composition: It sets a minimum milk protein content of 2.7% (m/m) and a maximum milkfat content of 15% for fermented milks.
- Viable Microorganisms: For products labeled as containing live cultures, the final product must have viable and abundant cultures at the time of consumption.
- Post-Fermentation Heat Treatment: The Codex standard allows for yogurt to be heat-treated after fermentation. However, if this process is performed, the labeling must declare that viable microorganisms have been inactivated.
U.S. Federal Standards: FDA Regulations
The U.S. FDA's standards are detailed in the Code of Federal Regulations (CFR), specifically 21 CFR § 131.200. In 2021, the FDA modernized its standard for yogurt, revoking separate rules for lowfat and nonfat versions and allowing them to be covered under the general standard.
- Mandatory Cultures: The FDA requires the same two bacteria as Codex: Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus.
- Composition: Yogurt must contain at least 3.25% milkfat (with exceptions for lower-fat versions that are properly labeled) and at least 8.25% milk solids not fat.
- pH Requirement: The final product must have a pH of 4.6 or lower, measured within 24 hours after filling, to ensure proper fermentation.
- Sweeteners: The amended rule permits the use of all safe and suitable sweeteners, including non-nutritive ones.
- Labeling for Cultures: An optional label statement, “contains live and active cultures,” is permitted only if the product contains a minimum of 10 million colony-forming units (CFU) per gram at the time of manufacture. For heat-treated products, the label must state “does not contain live and active cultures”.
U.S. Federal Standards: USDA and Procurement
While the FDA governs general standards of identity, the U.S. Department of Agriculture (USDA) can set specific standards for procurement, such as for the National School Lunch Program. The USDA also oversees the National Organic Program (NOP), which has additional requirements for organic yogurt.
- Added Sugars: USDA standards for products used in federal feeding programs often include strict limits on added sugars. As of July 1, 2025, for example, products sold under these guidelines must not exceed 12 grams of added sugars per 6 oz.
- Organic Certification: For a product to be labeled organic, manufacturers must follow the specific production, handling, and labeling requirements of the NOP.
Comparison of Key Yogurt Standards
| Feature | Codex Alimentarius | U.S. FDA (21 CFR 131.200) |
|---|---|---|
| Required Cultures | L. bulgaricus & S. thermophilus | L. bulgaricus & S. thermophilus |
| Minimum Milkfat | N/A (Part of broader 'Fermented Milks' Standard) | 3.25% (exceptions for low/nonfat versions) |
| Minimum Milk Solids Not Fat (MSNF) | Not specified in broad standard | 8.25% |
| Maximum pH / Acidity | Not specified in broad standard | pH 4.6 or lower |
| Live Cultures Claim | Viable and abundant | ≥ 10 million CFU/g at manufacture |
| Use of Sweeteners | N/A | All safe and suitable sweeteners allowed |
| Post-Fermentation Heat Treatment | Allowed, requires clear label | Allowed, requires 'does not contain live and active cultures' label |
Other National and Regional Differences
It is important to note that standards can vary significantly by country. For instance, the Dairy UK Code of Practice defines yogurt with specific criteria, including a minimum milk protein content of 2.9% (w/w) and labeling rules for low-fat and fat-free products. This highlights the need for manufacturers to be aware of the specific legal requirements of each market where they sell their products.
The Future of Yogurt Standards
Regulatory bodies continuously evolve their standards to keep up with industry innovations and consumer preferences. The FDA's recent amendments allow for greater flexibility in formulation, such as permitting fat-containing flavors in lower-fat products and authorizing a wider range of sweeteners. These changes recognize the variety of yogurt styles available, from traditional set yogurts to Greek-style and drinkable versions, while ensuring basic quality and safety benchmarks are met. Consumers benefit from this transparency, as clear labeling allows for more informed purchasing decisions based on nutritional content and the presence of live cultures.
Conclusion
The food standard code for yogurt is a critical component of food regulation, designed to protect consumers and maintain product integrity. While variations exist across international and national regulatory bodies like Codex and the FDA, the core principles remain consistent: mandating specific starter cultures, setting minimum compositional requirements, and requiring clear, accurate labeling. These standards ensure that when a consumer picks up a tub of yogurt, they have a consistent and safe product. For manufacturers, adherence to these codes is not just a legal requirement but a foundation of quality. To stay fully informed on the most current U.S. regulations, refer to the FDA's official CFR page for Yogurt.
