Lactobacillus Spp
Lactobacillus Spp appears in 3 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
Lactobacillus Spp appears in 3 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.
- 3
- catalogued products
- #35,091
- usage rank of 247,206
- 2
- named brands represented
- 89%
- 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.
Lactobacillus Spp: above-median product count (beats 85.8% of ranked ingredients)
- Usage rank
- #35,091
- of 247,206 ingredients that appear in at least one catalogued product, tied with 11,093 others that also appear in exactly 3 products.
- Typical depth in an ingredient list
- 89%
- Mean relative depth 89% across 3 parsed labels, slot 8.7 on average. Lactobacillus Spp tends to sit near the end of the captured 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.
Reading this ingredient record
A clean co-occurrence count is not a safety clearance
No linked product currently contains a separately flagged ingredient, but zero co-occurrence is an absence-of-evidence result, not regulatory approval. The practical reading is about use: Lactobacillus Spp reaches 2 named brands, most often appears under Dairies, and typically sits near the end of the captured list. Product examples include 2% Low Fat Cottage Cheese; Cottage Cheese Simply Pineapple; Date Syrup. Check the current label and authoritative source databases when the decision involves allergies, dosage, pregnancy, or a medical condition.
0% of linked products currently carry a separately flagged ingredient
Most NOVA-tagged examples land in Group 3 (2 of 3), yet the products span unrelated categories. That contrast matters: processing class can describe how a food was made while saying nothing decisive about this ingredient's regulatory status. Use the linked examples to understand formulation context, and leave the unanswered toxicology or individual-sensitivity question unanswered.
Next check: verify the unresolved source rating directly instead of converting zero co-flags into reassurance.
Products Containing Lactobacillus Spp
Full indexed set for Lactobacillus Spp — 3 products:
Ingredients with similar product-count or score profiles
Use the lists below to place Lactobacillus Spp against similar footprints (3 products).
Similar mean product score
Score-axis peers only, mean screening score among ingredients with ≥50 scored products, not a second count list.
Next steps from the Lactobacillus Spp page
Start from Lactobacillus Spp's 3 catalogued appearances and the attached source fields, then open the product rows that match your use case.
- Review the sampled product records that list Lactobacillus Spp to see how the ingredient appears in actual labels. Open product sample
- Browse another ingredient record and keep the same FDA/CSPI and prevalence fields in view. Open a peer record
- Read how PlainFoodSafe joins source records before treating a screening label as a personal food or health conclusion. 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 Lactobacillus Spp
Why is there no FDA/CSPI verdict on Lactobacillus Spp? ▼
This snapshot has no FDA SAFFA status or CSPI Chemical Cuisine rating attached to Lactobacillus Spp, so PlainFoodSafe does not present a source-backed safety verdict. The page reports catalog prevalence (#35,091 of 247,206 ingredients) and label position instead.
Where does Lactobacillus Spp show up across the catalog? ▼
Lactobacillus Spp sits above the median for catalog prevalence (3 products, #35,091 of 247,206) across 2 named brands. Category mix varies — use the linked records rather than treating any single shelf as representative.
Why is Lactobacillus Spp so common on ingredient lists? ▼
The current source record does not specify a technical effect for Lactobacillus Spp. Its near the end of the captured list and product examples are shown without guessing why manufacturers include it.
Regulatory status: FDA SAFFA (Lactobacillus Spp). 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.