List of products by brand YALACTA
Our food supplements from the Yalacta Brand
Yalacta has a solid reputation in the natural food supplement market with unique and patented specialities, marketed in more than 20 countries around the world.
The history of CGD - Yalacta
Since 1923, the Yalacta brand has been innovating for your health...
Yalacta was born in Paris at the beginning of the last century.
The founder of the company settles there and creates a first fermentation unit where he uses the strains of lactic ferments from his native Caucasus.
Since then, Yalacta has been offering consumers lactic ferment cultures for the production of fresh lacto-fermented products (yoghurts, cottage cheese, milk kefirs, fruit kefirs, etc.), prepared at home.
In 1973, the Compagnie Générale de Diététique (CGD) bought the company, which enabled it to develop an efficient Research and Development laboratory, which was the source of many innovations in the field of natural health products and more particularly food supplements.
Since then, while maintaining its historical activity, CGD - Yalacta has built a solid reputation in the natural food supplement market with unique and patented specialities, marketed in more than 20 countries around the world.
Thanks to an active Research and Development policy, to which the company devotes a significant part of its turnover, CGD - Yalacta works day after day to develop natural solutions to the problems caused by modern life and thus contributes to advancing research in the service of your health.
Stabilium® 200 is a food supplement formulated with an innovative complex. It contains GARUM ARMORICUM® and vitamin B6, which contributes to:
- Reduce fatigue,
- Support normal psychological functions such as memory, concentration and reasoning skills.
GARUM ARMORICUM® is a fish hydrolysate, composed of amino acids and concentrated in easily assimilated oligopeptides.
The intestinal flora is a rich and varied ecosystem whose balance fluctuates throughout life and according to different factors.
Propio-Fidus® is a unique and patented ingredient derived from the combination of 2 specific strains of propionic bacteria (Propionibacterium freudenreichii), which produce propionic acid in the colon. These strains have been rigorously selected and are deposited at the CNCM of the Institut Pasteur.
Sano-Gastril® is obtained by fermenting soybean (Glycinus maximus) with a particular strain of lactobacillus Lactobacillus bulgaricus Lb.51, the original strain of Dr Yvan BOGDANOV.
Tips for use:
In case of occasional discomfort: crunch 1 to 3 tablets of Sano-Gastril® at the time of discomfort.
In case of regular discomfort: bite 1 to 3 tablets of Sano-Gastril® before the main meals and up to 9 tablets per day.
PREVENTUS is a dietary supplement formulated with an exclusive complex developed by the Yalacta laboratory and containing GARUM CELTIC® and vitamin B6, which contributes to:
- a normal energy metabolism,
- normal protein and glycogen metabolism,
- reduce fatigue.
4 g bottle to inoculate 1 litre of milk.
By following the instructions for use given in our documentation, you can produce more than 25 successive yoghurt products.
By making your own yoghurts, you save a lot of money, help to respect the environment and behave in an eco-responsible way.
An ultra-economical solution for consuming yoghurts containing living and therefore biologically active bacteria!
Ingredients : Organic maltodextrin, Streptococcus thermophilus, Lactobacillus bulgaricus.
The white cheese obtained is delicious. It is eaten plain, sweet, with honey, maple syrup, jams, salted or with herbs... and allows the body to get its daily dose of calcium!
Prepare your milk kefir in a few minutes!
Make your own lacto-fermented drink rich in living bacteria!
Lactic acid bacteria improve lactose digestion in individuals with difficulty digesting lactose!
A very economical fermented drink that is easy to digest!
Kefir of fruit, originally from Iran, is a refreshing fermented drink. There are many recipes for kefirs with fruit (with lemon, orange, apple, grape, figs......)
For reasons of microbiological criteria we do not recommend the use of dried fruit. From experience, we recommend the use of lemon.
Kefir de fruits is the most sought-after drink among the peoples of the Mediterranean region. It can be drunk with a meal and promotes the sowing of the food bowl.