THG Labs and Clean Food Group are set to revolutionise the cosmetics industry with sustainable innovations.
- The partnership aims to transform food waste into valuable cosmetic ingredients, focusing on sustainability.
- New biotech-driven raw materials are being developed, starting with a high-performance oil for beauty products.
- The collaboration is supported by over 30 years of THG Labs’ experience in skincare, haircare, and suncare.
- Professor Chris Chuck’s pioneering research is fundamental to this transformative approach.
In an ambitious move, THG Labs, known for its influential role in the cosmetics sector, has joined forces with the UK-based biotech startup Clean Food Group (CFG) in a venture aimed at redefining beauty industry norms. This strategic alliance seeks to develop revolutionary raw materials utilising food waste, particularly bread waste, to produce sustainable alternatives for traditional ingredients in beauty products. Emphasising technological innovation, this project begins with the creation of a low-impact, high-performance oil designed to enhance the effectiveness and responsibility of cosmetics and personal care items.
The partnership stands on the foundation of sustainability, aiming to deliver bio-equivalent substitutes for ingredients usually associated with high agricultural demands. Leveraging the profound expertise of THG Labs in research and development over the past three decades, the collaboration is set to innovate and directly influence the pipeline of cosmetic products by introducing more environmentally conscious options.
Professor Chris Chuck, whose extensive research is pivotal to this initiative, expressed enthusiasm about the collaboration, stating, ‘We are delighted to be collaborating with THG Labs, as a leading innovator and full-service manufacturer in the cosmetics industry. With the help of THG Labs, we are excited to bring to market a range of science-led cosmetics and personal care products that put sustainability at their core.’ Utilising non-GMO yeast strains and fermentation technology, Professor Chuck’s team employs bread waste as a primary resource, signifying a progressive stride towards environmentally harmonious cosmetic ingredients.
Kristal Goodman, head of product innovation at THG Labs, highlighted the company’s commitment to sustainability, saying, ‘Building on THG Labs’ passion for biotech and commitment to a more sustainable future, we are thrilled to be collaborating with Clean Food Group on a new era of innovation in sustainability.’ The partnership is not only focused on improving the environmental impact within manufacturing but also extends to the supply chains associated with raw materials, illustrating a comprehensive approach to ecological responsibility.
This landmark collaboration between THG Labs and Clean Food Group represents a significant shift towards sustainable practices in the cosmetics industry.