Tejföl is only a name for live flora: new categories for sour dairy products will be introduced from 2026

What will change on the shelves?

1. The use of “tejföl” (and other classic names) will be restricted

According to the amendment, the names “yogurt,” “kefir,” “curdled milk,” “acidophilus milk,” and “tejföl” may be used only for live-culture products as defined under section 2.1.1, and for flavored variants made from these products that comply with the relevant rules.

2. A new “umbrella category” strengthens differentiation

The decree introduces the category of fermented (sour) dairy products, within which two subcategories are distinguished based on naming logic:

• fermented milk preparation: with a fat content below 10%

• fermented cream preparation: with a fat content of at least 10%.

3. Non-live-culture products must be renamed

The regulation states that for non-live-culture products, the product name must include either the wording “fermented milk preparation” or “fermented cream preparation.” (In other words, heat-treated products will no longer be allowed to use the name “tejföl.”)

What makes a product “live-culture” — and why does it matter?

Under the Food Codex logic, a product is considered live-culture if it is a fermented milk/cream preparation that contains live, active microorganisms originating from the culture in an adequate amount until the end of its best-before date.

By contrast, non-live-culture products are treated using a microorganism-destroying method (for example, post-fermentation heat treatment), which supports a longer shelf life — but significantly reduces the number and activity of microorganisms originating from the culture.

Important detail: the term “live-culture” may be used only for the relevant product categories (2.1.1 and 2.1.2).

What the rule allows: ingredients, cultures, flavoring

The list of permitted ingredients is notably broad (e.g., milk, cream, butter, milk powder, water, table salt, whey powder, milk/whey protein concentrate, caseinates, prebiotics, and the microbial cultures specified in the decree).

However, the rule narrows the use of flavorings and gelatin: these may be applied only to flavored live-culture products and flavored non-live-culture products (as specified in the relevant sections).

The legal text also names the production cultures: for example, the microbial cultures for yogurt and kefir are listed separately.

How much time is there to switch over?

Alongside the entry into force on January 1, 2026, a 12-month transition period applies: products manufactured under the previous rules may still be produced and placed on the market, and may remain on shelves until the end of their best-before/use-by date.

Why does this matter for retail?

• Labeling and shelf presentation: the naming change may bring conspicuous shelf-level reorganization and, in some cases, packaging updates — even without repricing.

• Private label: where longer-shelf-life, heat-treated products were previously sold as “tejföl,” a name change is coming, which may affect both communication and consumer habits.

• Consumer clarity: the declared aim of the regulation is that shoppers can understand from the name what technology was used and what type of product they are buying.