Role of Certifications and Labelling in Ensuring Authenticity and Sustainability of Fermented Milk Products

The increasing demand for sustainably produced food has intensified interest in fermented milk products, such as yoghurt, which combine nutritional value with environmental and ethical considerations. However, the authenticity of sustainability claims in this sector remains contested, raising concerns about consumer trust and regulatory clarity. This review examines the role of certification and labelling in verifying and communicating the sustainability of fermented milk products. The analysis covers regulatory frameworks, consumer perceptions, and the potential of digital tools to improve transparency. Findings highlight inconsistencies in defining key terms such as organic, probiotic, and carbon-neutral, which hinder certification harmonization. Complex labels and allergen declarations can reduce clarity and trust, while overlapping or vague eco-labels risk contributing to consumer confusion and skepticism. Despite this, credible certifications still enhance purchase intent. Modern technologies, including blockchain traceability, interactive QR codes, and digital product passports, offer new ways to reinforce trust, though implementation costs and regulatory gaps remain barriers. This review concludes that effective sustainability communication must integrate robust certification schemes with simplified, transparent messaging. Harmonized standards, improved label design, and consumer education are essential to support informed choices and foster trust in sustainable dairy.