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Yakult
Yakult (ヤクルト, Yakuruto) is a Japanese sweetened probiotic milk beverage fermented with the bacteria strain Lacticaseibacillus casei Shirota. It is sold by Yakult Honsha based in Tokyo. The name "Yakult" was coined from jahurto, an Esperanto word meaning "yogurt".
Yakult's ingredients are water, skimmed milk, glucose-fructose syrup, sucrose, natural flavours (citrus), and live Lacticaseibacillus casei Shirota bacteria. The strain was originally classified as being Lactobacillus casei.
Yakult is prepared by adding glucose to skimmed milk and heating the mixture at 90 to 95 °C for about 30 minutes. After letting it cool down to 45 °C, the mixture is inoculated with the lactobacillus and incubated for 6 to 7 days at 37 to 38 °C. After fermentation, water, sugar, gums, and lactic acid are added.
In 2006, a panel appointed by the Netherlands Nutrition Center (Voedingscentrum) to evaluate a marketing request by Yakult found sufficient evidence to justify claims that drinking at least one bottle of Yakult per day might help improve bowel movements for people who tend to be constipated and might help maintain a healthy population of gut flora.
In 2010, a European Food Safety Authority (EFSA) panel denied a request by the company to market Yakult as defending the upper respiratory tract against pathogens (in other words, protection against diseases like the common cold), finding the claim not supported by the evidence.
In 2013, the UK Advertising Standards Authority disallowed an advertisement for Yakult in response to a complaint. It found that while there was sufficient evidence for the claim that "significant numbers of viable [Lactobacillus] survived transit to the gut [after consumption of Yakult]", the advertisement had made claims of general health benefits without providing a specific, referenced claim, as required.
Yakult was invented in 1935 in Japan by Minoru Shirota, who helped found the company Yakult Honsha for the purpose of commercializing it. Although Yakult is sold in Japan in supermarkets and convenience stores, it is also sold door-to-door in Japan, Asia, and Latin America in convenience stores.
In 1930, scientist Minoru Shirota strengthened and cultured the Lactobacillus casei Shirota strain. Five years later, in 1935, Yakult began production in Japan. The company continued to expand, and in 1955, Yakult Honsha was established.
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Yakult
Yakult (ヤクルト, Yakuruto) is a Japanese sweetened probiotic milk beverage fermented with the bacteria strain Lacticaseibacillus casei Shirota. It is sold by Yakult Honsha based in Tokyo. The name "Yakult" was coined from jahurto, an Esperanto word meaning "yogurt".
Yakult's ingredients are water, skimmed milk, glucose-fructose syrup, sucrose, natural flavours (citrus), and live Lacticaseibacillus casei Shirota bacteria. The strain was originally classified as being Lactobacillus casei.
Yakult is prepared by adding glucose to skimmed milk and heating the mixture at 90 to 95 °C for about 30 minutes. After letting it cool down to 45 °C, the mixture is inoculated with the lactobacillus and incubated for 6 to 7 days at 37 to 38 °C. After fermentation, water, sugar, gums, and lactic acid are added.
In 2006, a panel appointed by the Netherlands Nutrition Center (Voedingscentrum) to evaluate a marketing request by Yakult found sufficient evidence to justify claims that drinking at least one bottle of Yakult per day might help improve bowel movements for people who tend to be constipated and might help maintain a healthy population of gut flora.
In 2010, a European Food Safety Authority (EFSA) panel denied a request by the company to market Yakult as defending the upper respiratory tract against pathogens (in other words, protection against diseases like the common cold), finding the claim not supported by the evidence.
In 2013, the UK Advertising Standards Authority disallowed an advertisement for Yakult in response to a complaint. It found that while there was sufficient evidence for the claim that "significant numbers of viable [Lactobacillus] survived transit to the gut [after consumption of Yakult]", the advertisement had made claims of general health benefits without providing a specific, referenced claim, as required.
Yakult was invented in 1935 in Japan by Minoru Shirota, who helped found the company Yakult Honsha for the purpose of commercializing it. Although Yakult is sold in Japan in supermarkets and convenience stores, it is also sold door-to-door in Japan, Asia, and Latin America in convenience stores.
In 1930, scientist Minoru Shirota strengthened and cultured the Lactobacillus casei Shirota strain. Five years later, in 1935, Yakult began production in Japan. The company continued to expand, and in 1955, Yakult Honsha was established.
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