It will soon be 15 years since CAYLA has exploited its experience in microbiology and offered the cosmetic industry new active ingredients obtained notably from the fermentation of flour or peptones from diverse vegetal origins (soya, rice, wheat, fava beans, lupines, malt…).

Microorganisms are capable of developing in all environments due to their rich enzymatic resources. This adaptability by assimilation and transformation to their environment is directly linked to their capacity to synthesize, modify, or degrade in a natural way.

The obtained products are often capable, by their structural analogs with cellular mediators or their intrinsic qualities, to carry out numerous biological activities which are exploitable in cosmetology (hydration, transport of intercellular messages, recognition by biological receptors, activator of cellular renewal, anti-UV protection,…).

In addition, playing on the association between strains and proteins, dozens of new substances were developed, each having their own activities and organolepitques qualities. Due to perfect mastery of production procedures and prerequisite for quality, CAYLA supplies biological ingredients in sterile form to be used directly in formulation.