{"id":52131,"date":"2026-08-04T03:35:52","date_gmt":"2026-08-04T07:35:52","guid":{"rendered":"https:\/\/www.iff.com\/?p=52131"},"modified":"2026-10-21T11:42:44","modified_gmt":"2026-10-21T15:42:44","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"},"content":{"rendered":"

For many consumers, kefir has become synonymous with gut health, live cultures and traditional fermentation.<\/p>\n\n\n\n

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Whether they discover it in the chilled dairy<\/a> aisle of a supermarket in London, a convenience store in Bangkok or a traditional dairy cabinet in Warsaw, they are increasingly looking 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, and those differences have important implications for manufacturers developing products for different markets.<\/p>\n\n\n\n

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As the global kefir category continues to expand, understanding the distinction between traditional kefir and kefir-like products has become far more than a regulatory consideration. It influences everything from flavor and texture to production efficiency, shelf life and the ability to meet local consumer expectations.<\/p>\n\n\n\n

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Manufacturers looking to grow within the category therefore need to think beyond product labelling and consider how the fermentation system itself shapes the final consumer experience.<\/p>\n\n\n\n

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