{"id":52131,"date":"2026-08-04T03:35:52","date_gmt":"2026-08-04T07:35:52","guid":{"rendered":"https:\/\/www.iff.com\/?p=52131"},"modified":"2026-09-16T09:57:18","modified_gmt":"2026-09-16T13:57:18","slug":"kefir-or-kefir-like-differences","status":"publish","type":"post","link":"https:\/\/www.iff.com\/es\/media\/stories\/kefir-or-kefir-like-differences\/","title":{"rendered":"Kefir or kefir-like? Why understanding the difference matters\u00a0"},"content":{"rendered":"<p class=\"has-white-color has-text-color has-link-color wp-elements-1 wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Kefir is fermented using cultures derived from kefir grains, preserving the natural symbiosis between bacteria and yeasts. Kefir-like products use selected lactic acid bacteria, with or without added yeast. The difference shows up in flavor, carbonation, texture and how consistently the product can be reproduced at commercial scale. As well as in labeling, since kefir-like products cannot be labeled as kefir.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_88 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewbox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewbox=\"0 0 24 24\" version=\"1.2\" baseprofile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.iff.com\/es\/media\/stories\/kefir-or-kefir-like-differences\/#What_to_Know_about_kefir_and_kefir-Like_Products\" >What to Know about kefir and kefir-Like Products<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.iff.com\/es\/media\/stories\/kefir-or-kefir-like-differences\/#Kefir_more_than_a_fermented_milk_drink\" >Kefir: more than a fermented milk drink<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.iff.com\/es\/media\/stories\/kefir-or-kefir-like-differences\/#Understanding_the_difference_kefir_vs_kefir-like_products\" >Understanding the difference: kefir vs kefir-like products&nbsp;&nbsp;&nbsp;&nbsp;<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.iff.com\/es\/media\/stories\/kefir-or-kefir-like-differences\/#Regulations_provide_a_framework_but_markets_define_success\" >Regulations provide a framework, but markets define success&nbsp;<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.iff.com\/es\/media\/stories\/kefir-or-kefir-like-differences\/#Turning_complexity_into_opportunity\" >Turning complexity into opportunity&nbsp;<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.iff.com\/es\/media\/stories\/kefir-or-kefir-like-differences\/#Navigating_the_future_of_kefir_with_advanced_culture_Solutions\" >Navigating the future of kefir with advanced culture Solutions&nbsp;<\/a><\/li><\/ul><\/nav><\/div>\n<h2 id=\"h-what-to-know-about-kefir-and-kefir-like-products\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"What_to_Know_about_kefir_and_kefir-Like_Products\"><\/span>What to Know about kefir and kefir-Like Products<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\" id=\"h-\">For many consumers,<strong> <a href=\"https:\/\/www.iff.com\/es\/media\/stories\/the-kefir-renaissance\/\" data-type=\"post\" data-id=\"52110\">kefir <\/a><\/strong>has become synonymous with gut health, live\u00a0cultures\u00a0and\u00a0traditional\u00a0fermentation.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\" id=\"h-\">Whether they discover it in the chilled <a href=\"https:\/\/www.iff.com\/es\/food-beverage\/dairy\/\" data-type=\"page\" data-id=\"5104\">dairy<\/a> aisle of a supermarket in London, a convenience store in Bangkok, or a traditional dairy cabinet in Warsaw, consumers increasingly look for the same combination of authenticity, functionality, and great taste. What they are less likely to appreciate is that products carrying the name \u2018kefir\u2019 can be produced in very different ways. These differences have important implications for manufacturers. They are particularly relevant when developing products for different markets.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">As the global kefir category continues to expand, understanding the distinction between&nbsp;kefir and kefir-like products has become far more than a regulatory consideration. It influences everything from&nbsp;flavor&nbsp;and texture to production efficiency, shelf&nbsp;life&nbsp;and the ability to meet local consumer expectations. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Manufacturers looking to grow within the category therefore need to think beyond product&nbsp;labeling&nbsp;and consider how the fermentation system itself shapes the final consumer experience.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 id=\"h-kefir-more-than-a-fermented-milk-drink\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Kefir_more_than_a_fermented_milk_drink\"><\/span><strong>Kefir: more than a fermented milk drink<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Kefir is unlike almost any other cultured dairy product. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">Kefir is created through the symbiotic fermentation of milk using kefir grains. These kefir grains are complex biological structures. They are made up of proteins, polysaccharides, lactic acid bacteria, and yeasts. These microorganisms have evolved to function together. They form a living microbial community.&nbsp;<\/p>\n<\/blockquote>\n\n\n\n<p class=\"wp-block-paragraph\">During <a href=\"https:\/\/www.iff.com\/es\/food-beverage\/food-bioscience\/cultures\/dairy-cultures\/fresh-fermented\/\" data-type=\"page\" data-id=\"23647\">fermentation,<\/a> each group of microorganisms performs a different role.&nbsp;<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Lactic acid bacteria generate acidity and contribute to the clean, fresh flavor associated with cultured dairy products. <\/li>\n\n\n\n<li>Meanwhile, yeasts develop the characteristic aromatic notes and gentle carbonation that distinguish kefir from yogurt or cultured milk drinks.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">The interaction between these microorganisms creates a layered sensory profile. It combines slight acidity, subtle yeast notes, creamy texture, and a delicate fizz. This gives kefir its unmistakable character.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">It is precisely this biological complexity that has made kefir such an enduring product for centuries, but it is also what makes it significantly more challenging to reproduce&nbsp;consistently at&nbsp;commercial scale.&nbsp;<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/www.iff.com\/wp-content\/uploads\/2026\/07\/AdobeStock_176786986-1024x683.jpeg\" alt=\"\" class=\"wp-image-52134\" srcset=\"https:\/\/www.iff.com\/wp-content\/uploads\/2026\/07\/AdobeStock_176786986-1024x683.jpeg 1024w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/07\/AdobeStock_176786986-300x200.jpeg 300w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/07\/AdobeStock_176786986-768x512.jpeg 768w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/07\/AdobeStock_176786986-400x267.jpeg 400w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/07\/AdobeStock_176786986-200x133.jpeg 200w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/07\/AdobeStock_176786986.jpeg 1620w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 id=\"h-understanding-the-difference-kefir-vs-kefir-like-products-nbsp-nbsp-nbsp-nbsp\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Understanding_the_difference_kefir_vs_kefir-like_products\"><\/span><strong>Understanding the difference: kefir vs kefir-like products<\/strong>&nbsp;<strong>&nbsp;&nbsp;<\/strong>&nbsp;<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">While kefir continues to define the category, the rapid global growth of fermented <a href=\"https:\/\/www.iff.com\/es\/food-beverage\/dairy\/\" data-type=\"page\" data-id=\"5104\">dairy<\/a> has encouraged manufacturers to develop a broader range of kefir-like products. These products are designed to meet different consumer preferences and production requirements.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Kefir <\/strong>is fermented using cultures derived from kefir grains. These preserve the interaction between bacteria and yeasts, typically producing a more pronounced yeast character, stronger flavor development, and higher levels of carbonation generated during fermentation<\/li>\n\n\n\n<li><strong>Kefir-like <\/strong>products, by comparison, are produced using carefully selected combinations of lactic acid bacteria, with or without added yeast. This allows manufacturers to achieve specific flavor profiles, texture characteristics, and fermentation performance while delivering greater production consistency.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td><strong>What differs<\/strong><\/td><td><strong>Kefir<\/strong><\/td><td><strong>Kefir-like<\/strong><\/td><\/tr><tr><td><strong>Fermentation system<\/strong><\/td><td>Cultures derived from kefir grains, preserving the symbiosis between bacteria and yeasts<\/td><td>Selected combinations of lactic acid bacteria, with or without added yeast<\/td><\/tr><tr><td><strong>Flavor<\/strong><\/td><td>More pronounced yeast character and stronger flavor development<\/td><td>Profile can be targeted to the market, often milder and creamier<\/td><\/tr><tr><td><strong>Carbonation<\/strong><\/td><td>Higher levels generated during fermentation<\/td><td>Can be dialed up or down to suit local expectations<\/td><\/tr><tr><td><strong>Production consistency<\/strong><\/td><td>More technically demanding to reproduce consistently at scale<\/td><td>Greater consistency and predictability at commercial scale<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Neither approach is inherently superior because each&nbsp;addresses&nbsp;different commercial&nbsp;objectives.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In markets with a long history of kefir consumption, consumers often expect fuller flavor and effervescence. They also expect the distinctive sensory complexity associated with traditional products. In newer markets, many consumers prefer a milder, creamier beverage. They often favor a softer flavor profile and less carbonation. This is particularly true when kefir is positioned alongside drinking yogurts. It also applies when it is positioned as a functional <a href=\"https:\/\/www.iff.com\/es\/food-beverage\/dairy\/\" data-type=\"page\" data-id=\"5104\">dairy<\/a> beverage.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Understanding those regional differences is becoming&nbsp;increasingly&nbsp;important as manufacturers expand internationally and adapt products for local tastes.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><br><\/p>\n\n\n\n<h2 id=\"h-regulations-provide-a-framework-but-markets-define-success-nbsp\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Regulations_provide_a_framework_but_markets_define_success\"><\/span><strong>Regulations provide a framework, but markets define success<\/strong>&nbsp;<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Codex Alimentarius provides an internationally recognized definition of kefir as a fermented milk product. It is produced using starter cultures prepared from kefir grains. These cultures contain both lactic acid bacteria and yeasts living in symbiosis. Although this provides an important reference point, individual countries and regions often apply different standards. Consumer expectations may also be interpreted differently. This creates a more complex commercial landscape for manufacturers.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignleft size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"852\" height=\"1024\" src=\"https:\/\/www.iff.com\/wp-content\/uploads\/2026\/07\/DSF1264-852x1024.jpg\" alt=\"\" class=\"wp-image-52617\" style=\"aspect-ratio:0.8320111465367911;width:318px;height:auto\" srcset=\"https:\/\/www.iff.com\/wp-content\/uploads\/2026\/07\/DSF1264-852x1024.jpg 852w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/07\/DSF1264-250x300.jpg 250w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/07\/DSF1264-768x923.jpg 768w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/07\/DSF1264-166x200.jpg 166w, https:\/\/www.iff.com\/wp-content\/uploads\/2026\/07\/DSF1264.jpg 899w\" sizes=\"auto, (max-width: 852px) 100vw, 852px\" \/><\/figure>\n<\/div>\n\n\n<p class=\"wp-block-paragraph\">In practice, successful product development depends on meeting regulatory requirements and understanding consumer expectations. It also depends on understanding what consumers expect a kefir product to taste and feel like. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A traditional, highly carbonated kefir may perform well in one market. Elsewhere, it may require a significantly milder sensory profile. Manufacturers introducing kefir for the first time may prioritize consistency and shelf life. They may also prioritize approachable flavor over absolute authenticity.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rather than viewing regulation as a constraint, leading manufacturers increasingly use it as a framework within which they can tailor products to local consumer preferences while&nbsp;maintaining&nbsp;the integrity of the category.&nbsp;<\/p>\n\n\n\n<h2 id=\"h-turning-complexity-into-opportunity-nbsp\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Turning_complexity_into_opportunity\"><\/span><strong>Turning complexity into opportunity<\/strong>&nbsp;<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The challenge for manufacturers is therefore not deciding whether to produce&nbsp;kefir or a kefir-like&nbsp;product, but&nbsp;determining&nbsp;which fermentation approach best aligns with their commercial ambitions and the consumers they are trying to reach. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">That decision extends well beyond culture&nbsp;selection. <\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Fermentation temperature influences&nbsp;flavor&nbsp;intensity and gas&nbsp;formation<\/li>\n\n\n\n<li>Maturation enhances the characteristic sensory profile<\/li>\n\n\n\n<li>Cooling rate, milk composition and process design all contribute to texture,&nbsp;acidity&nbsp;and overall product stability.&nbsp;<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Small changes&nbsp;in processing conditions can produce noticeable differences in&nbsp;flavor,&nbsp;mouthfeel&nbsp;and carbonation, making fermentation management a critical part of product development rather than simply a manufacturing step.&nbsp;<\/p>\n\n\n\n<h2 id=\"h-navigating-the-future-of-kefir-with-advanced-culture-solutions-nbsp\" class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Navigating_the_future_of_kefir_with_advanced_culture_Solutions\"><\/span><strong>Navigating the future of kefir with advanced culture Solutions<\/strong>&nbsp;<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">This is where technical&nbsp;expertise&nbsp;becomes particularly valuable. Manufacturers increasingly need partners capable of helping them navigate not only regulations but also the complex relationship between culture selection, processing&nbsp;conditions&nbsp;and consumer expectations.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>IFF<\/strong> has developed one of the industry&#8217;s broadest portfolios of kefir <a href=\"https:\/\/www.iff.com\/es\/news-tag\/culture\/\" data-type=\"news_tag\" data-id=\"381\">culture<\/a> solutions. <\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>These range from freeze-dried cultures produced from authentic kefir grains to carefully designed multi-species culture systems. <\/li>\n\n\n\n<li>These solutions support the production of kefir-like products.<\/li>\n\n\n\n<li>Combined with extensive application expertise, they offer significant flexibility. <\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">This enables manufacturers to tailor flavor intensity, texture, carbonation, and fermentation performance. Solutions can be adapted to the needs of individual markets. At the same time, manufacturers can maintain consistent production and product quality.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">As the kefir category continues to evolve, the distinction between&nbsp;kefir and kefir-like products is likely to become even more important, not because one approach will replace the other, but because manufacturers will increasingly need&nbsp;the flexibility&nbsp;to deliver authentic products that reflect different consumer preferences around the world.&nbsp;<\/p>\n<\/blockquote>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n<div class=\"m-block blog-cta\"  >\n            <div class=\"blog-cta__content\">\n                                        <div class=\"blog-cta__title\">\n                    Make sure to understand the differences in kefir innovation. Contact our experts to get started.\u00a0                <\/div>\n                    <\/div>\n                <a href=\"https:\/\/www.iff.com\/es\/food-beverage\/food-bioscience\/#:~:text=and%20more%20sustainable.-,Partner%20With%20Us,-Curious%20about%20the\" target=\"_blank\" class=\"c-btn -normal -primary has-icon icon-right\"> <svg width=\"30\" height=\"30\" class=\"icon icon-lib-icon-arrow1\" aria-hidden=\"true\" role=\"img\"><use xlink:href=\"#lib-icon-arrow1\"><\/use><\/svg><\/a>    <\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><a>More about our <\/a><a href=\"https:\/\/www.iff.com\/es\/food-beverage\/food-bioscience\/cultures\/dairy-cultures\/\">Fresh Dairy Cultures &amp; Enzymes.<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Kefir is fermented using cultures derived from kefir grains, preserving the natural symbiosis between bacteria and yeasts. Kefir-like products use selected lactic acid bacteria, with or without added yeast. The difference shows up in flavor,&#8230;<\/p>","protected":false},"author":25,"featured_media":52140,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[62],"tags":[332,121,358,330,439],"class_list":["post-52131","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-beverage","tag-cultures","tag-dairy","tag-dairy-cultures-and-enzymes","tag-food-biosciences","tag-kefir"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.8 (Yoast SEO v28.6) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Blog I Kefir or Kefir-Like? 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