Cosmetic & ToiletriesNews

Be + Radiance to Showcase the First Silicone-Free Basis Based On Cucumber Water

Be + Radiance will showcase the first silicone-free basis based on cucumber water on the Cosmoprof North America show on July 28-30, 2019, in Las Vegas, Nevada. The young French startup aims to revolutionize the makeup complexion providing by developing products which each preserve the skin and its microbiota and suit all skin varieties.

With its very light, aqueous system, the BelleRadiance cucumber water-based foundation by Be + Radiance leaves a thin, even, matte veil on the skin. The texture is ideally according to the yoga skin trend, which promotes discreet, however efficient surfaces for a flawless complexion without any makeup effect. The brand adopted a clean makeup method consisting of banning all of the ingredients suspected of disturbing skin stability (silicones, mineral oils, perfumes, phenoxyethanol, nanoparticles).

Already available in France in a dozen Monoprix stores, in pharmacies, and on, the brand aims to broaden in the US and Canada, as well as in Asia. Step one for it entails showcasing products to North-American consumers on the Cosmoprof North America show on July 28-30, 2019, in Las Vegas. “Our water-based cucumber basis was chosen for the final of the Cosmoprof North America Awards in the makeup class,” rejoices Aïmara Coupet.

Subsequent fall, Be + Radiance will launch a silicone-free primer, adopted by highlighters, blushes, and powders – of course, all of them will protect the skin’s microbiological balance.

Already supported by ex-SIMP Alain Blondel’s Montaigu Développement funds, the model has launched a brand new fundraising campaign with a goal of 500,000 euros to finalize a complete vary and begin creating on the global stage, each physically and digitally, as a part of a reasonable marketing strategy which forecasts a 10-million-euro turnover in five years.

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Joey Thiessen

Joey is leading the Cosmetics and Toiletries column. He has worked majorly in many cosmetics industries and magazines, and all these enhances the quality of his articles. In his free time, we always have a good conversation of what food is trending and what not. His ideas are unique and noteworthy. His articles reflect the charm of his characteristics. He has been working with us for 6 years now.

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