Use of Waste from the Food Industry and Applications of the Fermentation Process to Create Sustainable Cosmetic Products: A Review

    March 2024 in “ Sustainability ”
    Monika Krzyżostan, Agata Wawrzyńczak, Izabela Nowak
    Studysummary This paper discusses strategies for creating sustainable cosmetic emulsions, highlighting the use of food waste, fermentation processes, and low-energy emulsification methods to minimize carbon footprint while preserving the bioactive properties of raw materials. Our plain-language summary of this paper — not a Tressless recommendation.
    The review explores the potential of using food industry waste and fermentation processes to create sustainable cosmetic products. It highlights the environmental and economic benefits of repurposing food waste, such as fruit peels and seeds, into bioactive compounds with skincare applications. Fermentation enhances the bioavailability and efficacy of these compounds, offering antioxidant, anti-aging, and protective benefits. The review underscores the importance of integrating life cycle thinking and sustainable practices in cosmetics, aligning with circular economy principles and reducing reliance on synthetic ingredients. Despite challenges like extraction and scalability, this approach promotes sustainability in the cosmetic industry.
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