Preservation is a major issue in the cosmetics and food sectors. However, these two sectors are not subject to the same constraints, whether regulatory or technical.
The cosmetics industry is now facing strict regulations concerning its ingredients, particularly via the lists of authorized natural preservatives, which are being reduced year after year. The food industry, on the other hand, is continuously seeking to increase the shelf life of its products while also reducing chemical preservatives.
Consumers' expectations are the same in both sectors: more natural, healthier and more transparent products.
Having neither the same issues, nor the same products, the two sectors are currently advancing in parallel on the improvement of preservation, but could be a source of inspiration for each other. Thus, the objectives of this day will be to identify the different issues and solutions to improve preservation on the one hand, and to allow the transfer of technologies and skills between the food and cosmetic sectors on the other hand.
See you on September 30th in Lyon!
Pre-program
Morning of lectures:
- Introduction and context of the day
- Conservation at the raw material level: post-harvest techniques
- How to rethink the formulation
- Conservation by biopreservation
- Combination of effects: Hurdle approach
- The use of active packaging
Afternoon: BtoB meetings between all participants.
Full program & registration to come.
