Research has revealed the connection between microbiome and skin health. Imbalanced skin microbiome can result in various skin issues, including acne, eczema and dryness. Incorporating the microbiome-infused concept in beauty and personal care products is poised to expand as consumers increasingly seek comprehensive wellbeing and transparency on ingredients. Here, we outline five opportunities in microbiome care, which are set to introduce fresh prospects within the industry.
Consumers in Asia Pacific have a wide range of health priorities ranging from mental wellbeing to getting enough sleep to maintaining a healthy immune system. There are increasing opportunities across both physical and emotional/mental health spaces, creating potential for beverage companies to look into various functional ingredients and map these to consumers’ rising health priorities.
Asian consumers define health in a number of different ways, spread across both physical and mental wellbeing. Some markets are more skewed towards one type than another; Thais’ top three definitions of health are mental wellbeing, emotional wellbeing, and getting enough sleep, while South Koreans define healthiness as the absence of disease, avoiding illness, and having a healthy immune system.
In recent years, sun protection has become a part of consumers’ holistic wellness routines, with multifunctional products becoming increasingly relevant. As a result, the beauty and personal care industry has witnessed a wave of new hybrid products, particularly SPF moisturisers, primers, and lip balms. Euromonitor International expects to see premiumisation and elevated claims in skin care and sun care, as they increasingly compete for the same target consumer.
Whitening supplements have always been popular in Southeast Asia. Crystal Tomato, Dr Ora, and Heliocare are local and international brands capitalising on the ever-increasing demand for beauty-related dietary supplements.
Every year the Institute for Food Technology hosts a conference and expo, showcasing the leading tech innovations in food sciences. This year's theme was “future proofing our food system”, and the top three trends were all about protein, formulation, and sustainability.