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When given a choice, the majority of people tend to prefer natural cosmetics in contrast to traditional products. The good news now is that due to technological advances a new option for sustainable ingredients is emerging: ingredients from food waste*. According to the FAO (United Nations), nearly one-third of food produced for human consumption is lost or wasted in the supply chain. As reported by Organic Monitor, waste that previously went to low-end applications – such as animal feed and biogas – is now making its way into new ingredients thanks to improved extraction and processing methods. For instance, the Biorice project involves extracting starch from rice waste in order to create ingredients that can be used in the production of cosmetics. Another project, Apropos, involves taking proteins from salmon and rapeseed waste for cosmetic applications. And the Marks & Spencer department store is using resveratrol from grape waste in its Super Grape skin care products. The grape waste is supplied as a by-product from the production of the retailer’s own label wines. The French company Caudalie has built its entire range of natural personal care products from grapevine-based and grape seed ingredients such as resveratrol and polyphenols. Find out more about the latest trends in natural cosmetics in our GO FUTURE section starting on page 12. * This will be shown at the upcoming Sustainable Cosmetics Summit held in Paris in October, www.sustainablecosmeticssummit.com. Sincerely yours, Angelika Meiss Senior editor, COSSMA INGREDIENTSFROMFOODWASTE ANTI-POLLUTION Find out how the anti-pollution effects of skin care products can be measured from page 42 MARKET SURVEY Check out the latest update to our ingredient supplier survey from page 28 www.linkedin.com/in/cossma www.twitter.com/cossmamagazine www.facebook.com/cossmamagazin www.youtube.de/cossmatv FOLLOW US ON: DOWNLOADS Additional information at www.cossma.com/qr00001 Your access codes for July/August: User name: cossma8 Password: nature EDITORIAL www.cossma.com l 3 COS1607_03_Editorial.indd 3 25.07.16 17:00 COS1607_03_Editorial.indd 325.07.1617:00

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