All articles by Amit Thadani
Amit Thadani
Different Ingredients for Skin Whitening
Skin whitening has been in practice around the world, with Asia as the largest market. As much Asian female preferred more fair skin tone, skin whitening product has become and continues to be the best selling skin care products in Asia. Tyrosinase inhibition is the most common approach to achieve skin hypo-pigmentation as this enzyme catalyzes the rate-limiting step of pigmentation. There are several other mechanisms, to make many other ingredients have the skin whitening effect. In this article, R&D staff from Kangcare would like to make it clear and give a simple list.
Ascorbyl Tetraisopalmitate
Ascorbyl Tetraisopalmitate is an esterified Vitamin C. Ascorbyl Tetraisopalmitate, as a Vitamin C derivative, infiltrates into the skin, changes to Vitamin C and then plays the role of Vitamin C (hence also known as Vitamin C inducer). It is a colorless to light yellow liquid with good oil solubility and can be widely and rapidly dissolved in esters, vegetable oils, ethanol and hydrocarbons (except polyols). At the same time, Ascorbyl Tetraisopalmitate is mild and non-irritating, and can also be used for sensitive skin.
Better together: registration opens for Vitafoods Asia 2022 co-located with Fi Asia in October
Vitafoods Asia returns both online and in-person, with a new location in Bangkok
Viva Geneva: Informa Markets toasts successful Vitafoods Europe 2022 event, online and in Geneva
Geneva, 23 May 2022 – Informa Markets is pleased to announce the success of Vitafoods Europe 2022. Held both online (2-13 May) and in person at Palexpo, Geneva (10-12 May), 15,251 attendees from over 130 countries took part to Vitafoods Europe 2022 bringing back attendance to the 2019 level. The event aimed to inspire nutraceuticals professionals from around the world with the latest industry and scientific knowledge, as well as via event zones on ingredients, finished products, services and equipment.
Optimising ingredient manufacturing through data modeling
Like every other corner of the global economy, ingredient manufacturing is being transformed by new technology. Elly Earls talks to Riana Lynn, founder of Journey Foods, to find out how platforms like hers could transform corporate efficiency and reshape traditional approaches to food.
Sweet success
Aspartame and other artificial sweeteners have been a staple of Western foods and beverages for over a century. But spurred on by the general enthusiasm for healthy living, scientists are increasingly interested in so-called rare sugars. Elly Earls speaks to Sreedevi Kakkad, a food and nutrition consultant at ChemBizR, to learn how research into these unusual products is progressing, and investigate the formulation and regulatory hurdles that scientists and manufacturers still need to overcome.
Global efforts
Linda Call, marketing operations manager at NuTek, discusses the importance of sodium reduction in people’s food intake.
Sodium taxes: Worth their salt, or salt in the wound?
For years, governments and pundits have argued about the rights and wrongs of salt taxes. For supporters, slapping levies on salty snacks is a simple matter of public health. For opponents, punishing people for what they eat is the epitome of an overbearing nanny state. But, behind the politics, what is the actual efficacy of salt taxes? Isabel Ellis asks Franco Sassi, professor of international health policy and economics at Imperial College London.
Putting flavour first
These are profoundly changing times in the European flavourings industry – not least for Brussels-based industry trade body, the European Flavour Association (EFFA). Marc van der Duijs, recently appointed president of EFFA and vice-president of flavours platform Europe at International Flavours and Fragrances (IFF) tells Martin Morris what those changes are and what impact they could have going forward.
Meat alternatives: A growing market
Aside from being sources of fibre and potassium, meat alternatives are now on the menus of restaurants globally. Phoebe Galbraith talks to Rachel Dreskin at the Plant Based Food Association; Julieanna Hever, author of The Complete Idiot’s Guide to Plant-Based Nutrition; and Vinciane Patelou, director at European Plant Based Food Association to find out the benefits of ‘fake meat’ and what is driving growth for the popular industry.