Why Lactis?

 

What many people don’t realise however is that there are alternatives to Probiotics and Prebiotics.

Japan has one of the largest functional food industry in the world and long been industry leaders in fermentation manufacturing. Their culture is defined by a relentless quest for perfection. The result is a clean, pure, healthy alternative to the common probiotics now flooding the market. 

Lactis meets your body’s digestive balance needs by functioning differently from a traditional probiotic, as it is designed to invigorate your own existing good bacteria to grow. Lactis achieves its functional qualities by the way it is made:

Non-GMO soy was selected as the culture medium because of its complex carbohydrate, “oligosaccharide”. Oligosaccharide’s long sugar chain provides the nutrients for 16 strains of Lactobacillus to be co-cultured during a 12-month fermentation process.

Normally, Lactobacillus bacteria does not ferment well in soy. However, when 16 strains are reared simultaneously in soymilk, survival mechanisms are activated, forcing the bacteria to consume the soy culture and strengthen the species.

After a full year’s fermentation, the bacteria colony density is ultra-high. Bioactive ingredients are then extracted from the yoghurt by filtering out the fermented waste. That is why Lactis appears transparent, as only the bioactive ingredients are extracted. The fermented extracts are of an extremely high purity standard and the remnants for the retail product are suitable as a drink mix.

Lactobacillus Fermented Extracts is considered the next generation ingredient for digestive balance and well researched for over 50 years.