France-based ingredients player Sederma recently walked off with a Frost & Sullivan innovation award for its anti-ageing in leg care product, Legance.
The product was selected by Frost & Sullivan’s Team Research methodology, which is designed to highlight the achievements of a cross section of companies from different industries, based on best practices and excellence.
Frost & Sullivan said that Sederma’s ingredient was selected following an in-depth interview and primary analysis of the company based on four specific criteria, namely efficacy, technology, consumer benefits and potential market penetration.
Legance is first anti-aging ingredient to target legs
Legance was launched earlier this year and is thought to be one of the first ingredients to hit the cosmetics and personal care that targets visible signs of ageing associated with leg skin.
The active ingredient is based on a natural extract of Zingiber zerumbat, which has been developed to inhibit the inflammatory phenomena associated with lipid storage and water retention that can lead to uncomfortable and swollen legs – a condition that is also associated with aging.
The ingredient is produced using what Sederma claims is an environmentally-friendly technology, that relies on a super critical CO2 extraction technique that ultimately reduces the carbon footprint involved in the manufacturing process.
Anti-ageing leg products said to be a growing market
Frost & Sullivan said that its benchmarking confirmed that a combination of the company’s proven scientific evidence, cost effectiveness and the efficacy of the ingredient had helped it to conclude the product was:
“Best poised to penetrate the leg care market, a niche developing segment of the personal care market, which currently lacks an ingredient targeting such challenges.”
A total of twenty nine awards were presented at the awards ceremony in London, with recipients honoured in sectors that also included healthcare, energy and power supplies, environment and building technologies, chemicals, materials and foods and information communication technologies.