As with Skyr, UFC-Que Choisir denounces the abusive use of this name for this dairy product

Kefir, this fermented milk with Caucasian origins, is increasingly appealing to consumers looking for health and something new. After skyr, it is the new darling of manufacturers and we see the number of references multiplying on the shelves. But behind its superfood image lies a much less rosy reality: certain products labeled “kefir” have never seen a single grain of kefir. More expensive than a classic fermented milk, this product sold at a high price could well be just a revamped version of buttermilk or leben. So, how can you tell real kefir from fake kefir? This is what reveals the UFC-Que Choisir investigation.

Traditional kefir is distinguished by its famous “grains”, a mixture of bacteria and yeast. However, many brands on the market, such as Beautiful Immunity or Carrefour Sensation, use only lactic acid bacteria, without the slightest grain of kefir. “It is a simplified method to avoid constraints linked to yeasts, such as the production of alcohol or gas,” explains a manufacturer. But this simplification moves away from the traditional recipe, listed in the Codex Alimentarius, which requires at least 10,000 yeasts per gram. Result: these products are hardly different from a simple fermented milk, but cost up to three times more.

Brands are taking advantage of the legal uncertainty in France, where no regulations strictly govern the name “kefir”. Although this may seem legal, the Consumer Code nevertheless prohibits misleading buyers about the composition of a product. UFC-Que Choisir therefore calls on consumers to be vigilant: check ingredient lists and prefer brands that are transparent about their manufacturing methods.