Green Beauty Reinvented
Twelve Beauty is a revolutionary reward for radiant skin.
Only the purest ingredients made the cut in our formulas to keep the skin healthier for longer.
Collection of Skincare.
''Natural product formulation is a science
- not an experiment.''
It is no secret that I have a soft spot for San Francisco, one of the most iconic cities in the US. Back in the mid 90’s, when I was introduced to the Armistead Maupin books, I became increasingly eager to visit the city. I always had a great imagination, so his books were the best way of escapism when I felt a bit overwhelmed at university.
Niacinamide is an old time favourite ingredient in the green beauty industry. The niacinamide properties and the high tolerability even on sensitive skin, made it a star vitamin, widely used in skincare. It is naturally derived from nicotinic acid found in many cereals and brewer’s yeast. Once isolated, it undergoes a chemical reaction to become Niacinamide, otherwise known as vitamin B3 or vitamin PP.
When you marry botanical extracts and technology you are in for a rewarding skincare treat, this combination undeniably feeds the skin with functional ingredients that are both, effective and safe. Right now, some innovative raw material companies are shaking up the industry by launching new ingredients, which are the epitome of soft power, gentle to the skin yet highly performing.
If you’ve been considering going green with your beauty routine, the first question you need to ask yourself is what you are hoping to achieve? To make the switch to natural beauty, I believe you need to have a clear purpose to enable you to stick with it successfully.
It’s not a totally straightforward answer, but I’m inclined to say no. Skincare products are designed to be stored at room temperature. However, before they launch new products, reputable manufacturers undertake several tests in skincare fridges to assess the stability of the new product. One of the tests is to leave a sample in a fridge (4C) and observe the behaviour, changes of colour, precipitation of ingredients and a range of other variations over 3 to 6 months.