Natural Cosmetic MASTERCLASS:
STANDARDS REVIEW & FORMULATION ISSUES WITH FOOD INGREDIENTS
JULY 8, 2009 REGENT'S COLLEGE,
Natural & organic standards and the use of food ingredients in cosmetics
are the focus of this new Natural Cosmetics Masterclass.
The masterclass has been designed
to assist companies with the formulation & technical issues they face
when adopting new natural & organic cosmetic standards and using food ingredients. The masterclass is designed for cosmetic
manufacturers, formulators and ingredient companies looking at these
The masterclass comprises two
Workshop 1: Critical Review of Natural & Organic Cosmetic Standards
workshop will begin by giving precise details of the finalised Cosmos
standard, set by the leading certification agencies in Europe. Details
will then be given of the NaTrue standard, backed by some of the largest
natural cosmetic manufacturers. A comparison assessment will be
undertaken of these and other private standards in Europe and North
America, including Soil Association, BDiH, Ecocert, NSF, OASIS and NPA. The workshop will examine the formulation, ingredient & technical issues
of these standards, addressing the following questions:
> What are the precise details of the finalised Cosmos natural & organic cosmetic
> What are the various levels of the NaTrue standard?
> What are the precise details of North American standards: OASIS, NSF, and NPA?
> What are the differences between the major standards in Europe
and North America?
> What are the practical implications of adopting these various standards?
> What is the process to get a cosmetic product / ingredient certified?
> What are the certification issues concerning raw materials, ingredients,
> What guidance can be given to companies looking to adopt these
Workshop 2: Formulating Natural Cosmetics with Food Ingredients
growing number of product developers and formulators turning to the
kitchen table for cosmetic ingredients, this workshop
technical & formulation issues involved. A review is undertaken of the
food ingredients that can be used in cosmetic products, their potential
benefits, safety & preservative and formulation issues. Case studies
will be given of ingredient and cosmetic companies who have successfully
overcome the technical & formulation hurdles.
This workshop is designed for cosmetic manufacturers and ingredient
companies looking to understand and overcome the challenges when using
food ingredients in
personal care applications.
> What food ingredients can or should be used?
> What benefits are provided by using food ingredients in
> What are the major classes of food ingredients?
> What synthetic chemicals are typically absent in natural &
> What are the natural replacements to these synthetic chemicals?
> What natural actives can be derived from food ingredients?
> What are the major technical issues with food ingredients?
> How can these challenges and pitfalls be overcome?
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