IN-COSMETICS SUMMIT
l Crunchy ‘cores’. l Jelly drinks.
Speaker: Bianca Meek, Director, Butterfly. 09.45-10.30:
Brains and beauty: consumer perceptions of sensoriality
Has 21st-century technology enhanced or dulled our senses? Are we overusing or losing touch? How can formulators enhance the cosmetic sensorial experience? This thought-provoking session will consider: l Changing notions of aesthetic appreciation, comfort and wellbeing.
l Matching – and exceeding – sensorial expectations.
l Case study: Sensory semantics – tips for communicating sensory aesthetics to colleagues and consumers.
Speaker: Charlotte Knight, Founder, Ciaté.
Transforming Sensory Delivery 10.30-11.15:
Sensory ingredient trends: what’s capturing consumers’ imagination? What functional ingredient segments are leading the current sensorial revolution? What sensory signals are emerging from other markets? In this session, you will learn about: l New sensory modifiers. l New sensations – how to create distinctly different experiences with emulsions, morphing textures and heating/cooling.
l Cross-category experimentation with foams, jellies, butters and powders.
l Consumer perceptions about foaming qualities.
Speaker: Yann Pencole, Project Manager, Kline Group.
11.15-11.30: Coffee and Networking Break
11.30-12.15:
Innovative textures: revisiting rheology The growth in hybrid textures in skin care and hair care is putting rheology in the spotlight. Now more than ever, viscosity and stability are being pushed to their limits. Formulators are challenged to find creative solutions to thicken, suspend and stabilise formulations across the pH spectrum. This session will highlight new and classic: l Rheology control agents – alternatives to carbomers.
l Polymers – stability and syneresis in gels and emulsions.
l Gel matrices – new applications for organogels in dermocosmetics.
32 PERSONAL CARE September 2015
Speaker: Dr Plamen Kirilov, University of Lyon.
12.15-13.00: Interactive session Sensory Surprises: a curated texture bar A chance to experience new textures first- hand! This session begins with a virtual tour of the latest innovation in the ‘texture bar’ presented by suppliers plus several new products from around the world. It is followed by play-time at the ‘texture bar’, where you can sample the range of textures in formulations produced by global suppliers.
Moderator: Neil Cunningham, UK Centre for Industrial Rheology.
13.00-14.15: Lunch
Evaluating the Efficacy of Sensory Testing 14.15-14.30:
Cosmetics sensory analysis: moving towards a global standard?
Sensory science – well-established in the food sector – is increasingly being applied to cosmetics. France has developed the first standard for sensory analysis in cosmetics. This session will discuss: l Details of the French standard and other initiatives.
l Challenges in creating an international cosmetic-specific standard for sensory analysis.
Speaker: Lise Dreyfuss, Chair, ISO Committee for Sensory Analysis (Food).
14.30-15.00:
Updating cosmetic sensory analysis to match consumer preferences Sensory analysis needs to evolve quickly to keep pace with more sophisticated textures in cosmetics. How can current cosmetic testing methods be adapted to new textures? What compelling new visual and sensorial cues are shaping the consumer
experience? In this session, you will discover: l Most effective metrics for sensory evaluation in cosmetics.
l How to create or enhance your brand’s sensory signature.
l New tools for measuring intensity of emotion and wellbeing.
l New temporal methods from food science for sensory measurement.
Speakers: Lise Dreyfuss, Global Expert Sensory & Consumer, Biofortis and Amirah Ashouri, Leatherhead Food Research
15.00-15.45: Top techniques for optimal sensory evaluation
The most successful formulators anticipate how functional ingredients impact texture, both in the formula and the finished product. This means being more efficient at screening ingredients, predicting synergies and identifying the best tools to validate sensorial claims. This session will highlight how to: l Screen new functional ingredients quickly and efficiently.
l Assess emollients that carry through to the finished product.
l Choose efficacy tests for new sun care textures (silicone water sprays, powders, etc.)
l Select the right evaluation methods to minimise costs (in vitro vs. clinical trials)
15.45-16.30: Chairman’s Wrap up and Group Discussion: Will we look back on 2015 as a breakthrough year? Four presenters from the programme (brand, regulator, supplier, academic) will give their views on whether the current developments in texture, sensory aesthetics and formulation structure mark a turning point for the personal care industry.
PC
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