L.acidophilus
L.acidophilus appears in 74 indexed US food products. No FDA SAFFA status or CSPI rating is attached in this snapshot, so this page reports prevalence rather than a safety verdict.
What the data can answer
L.acidophilus appears in 74 catalogued products, but this snapshot has no FDA SAFFA status or CSPI Chemical Cuisine rating attached to it. This page therefore cannot answer whether the ingredient is safe from those sources. It can show how often it occurs, where it tends to sit on labels, and which kinds of products contain it.
- 74
- catalogued products
- #3,840
- usage rank of 247,206
- 45
- named brands represented
- 69%
- average depth down ingredient lists
Catalog prevalence comes from Open Food Facts ingredient lists. FDA SAFFA and CSPI Chemical Cuisine labels are shown only when the source record contains them.
L.acidophilus sits in the busiest tenth of the catalog (#3,840 / 247,206)
- Usage rank
- #3,840
- of 247,206 ingredients that appear in at least one catalogued product, tied with 23 others that also appear in exactly 74 products, listed in more products than 98.4% of them.
- Typical depth in an ingredient list
- 69%
- Mean relative depth 69% across 74 parsed labels, slot 10.0 on average. L.acidophilus tends to sit in the lower half of the list. Depth is location on the label, not a measured dose.
Ranks use Open Food Facts ingredient rows on this site’s refresh cycle. 247,206 ingredients with ≥1 product appearance enter the ranking. Prevalence and list depth are catalog facts, not toxicology.
How to use this page
Use prevalence before concern
Only 8.1% of linked products carry any separately flagged ingredient. The stronger differentiator here is market placement: L.acidophilus spans 45 named brands and is led by the Dairies group. Start with 365 everyday value, nonfat yogurt; 365 everyday value, organic low fat dessert bars, greek yogurt, blueberry; Blended Light Nonfat Yogurt when comparing real formulations. Because the flagged component may be something else, neither the low co-occurrence rate nor the 97.8/100 product average proves this ingredient safe.
45 named brands carry this ingredient
The processing evidence is heterogeneous rather than a single shelf pattern: the largest NOVA group contains 56 of 71 classified products, leaving a meaningful remainder elsewhere. This breadth is why the page reports label depth, category, and product examples separately. Those dimensions help locate comparable products; combining them into a stronger safety claim would hide the variation the catalog actually contains.
Next check: compare label position across two brands before treating prevalence as equivalent exposure.
How do the sampled products compare?
Each point is one of the 16 sampled products listed below: its overall safety score against how many separately flagged ingredients its label carries. Bubble size is the number of ingredient rows the label actually resolved to.
Safety score vs. flagged-ingredient count for products containing L.acidophilus
Products Containing L.acidophilus
High-volume slice (16 of 74) for products naming L.acidophilus:
Peer ingredients with comparable catalog mass (near “100% Natural Coconut Water”)
Top-decile company for L.acidophilus: 74 listings averaging 97.8/100. Comparable product-count neighbours: 100% Natural Coconut Water · Bha & Bht Added To Protect Flavor · Brine.
Similar product count
Nearest other ingredients by Open Food Facts product count (floored at ≥50).
Similar mean product score
Score-axis peers only, mean screening score among ingredients with ≥50 scored products, not a second count list.
Using the L.acidophilus evidence
Start from L.acidophilus's 74 catalogued appearances and the attached source fields, then open the product rows that match your use case.
- Review the sampled product records that list L.acidophilus to see how the ingredient appears in actual labels. Browse linked labels
- Move to a second ingredient page and compare registry fields plus catalog mass side by side. Open a peer record
- See the join rules behind screening scores before reading them as dietary advice. Read the methodology
This page describes published source classifications and product-label coverage. It is not dietary, allergy, or medical advice.
Questions readers ask about L.acidophilus
Why is there no FDA/CSPI verdict on L.acidophilus? ▼
This snapshot has no FDA SAFFA status or CSPI Chemical Cuisine rating attached to L.acidophilus, so PlainFoodSafe does not present a source-backed safety verdict. The page reports catalog prevalence (#3,840 of 247,206 ingredients) and label position instead.
Which product shelves show up most often with L.acidophilus? ▼
L.acidophilus ranks in the top decile by product count (#3,840 of 247,206), appearing in 74 indexed products led by Dairies. The sample list below is a slice of that footprint, not the full universe.
Why is L.acidophilus so common on ingredient lists? ▼
The source record does not name a technical effect, yet L.acidophilus appears in 74 products (#3,840 usage rank). High prevalence here describes formulation frequency, not an approved use level.
Regulatory status: FDA SAFFA (L.acidophilus). Safety ratings: CSPI Chemical Cuisine; product presence: Open Food Facts via PlainFoodSafe (September 2026). Figures are computed from those sources, no editor-typed counts. Methodology · State regulations.