How we scored it
Yeast ferment extract: Pichia biomass, metabolites and culture medium are microbial/fermentation material (n = 1) by this site's convention; resveratrol-derived part counted natural; substrate source unconfirmed. Natural mass / total mass = 1.00.
What counts. ISO 16128-2 scores the atoms that remain in the final ingredient. Reagents, solvents, catalysts and protecting groups used during manufacture leave no mass behind and are not counted.
Where it comes from
Dominant route is Pichia yeast fermentation of resveratrol, presumably the plant-derived grade (Japanese knotweed or grape), followed by extraction of the broth. Chemically synthesised resveratrol is also sold and the supplier's substrate source is not stated, so a petrochemical share cannot be excluded.
In plain English
An ingredient made by feeding resveratrol, a plant polyphenol found in grapes and knotweed, to Pichia yeast and then extracting the fermentation mixture. It is used in skin-care products as a skin-conditioning ingredient. The result is a yeast-fermented mixture rather than a single chemical.
CosIng definition: Pichia/Resveratrol Ferment Extract is the extract of the fermentation of Resveratrol by the microorganism, Pichia
References
- 1ISO 16128-1:2016 and ISO 16128-2:2017 — Guidelines on technical definitions and criteria for natural and organic cosmetic ingredients and products. ISO, Geneva.
- 2PICHIA/RESVERATROL FERMENT EXTRACT. CosIng — European Commission cosmetic ingredient database. ec.europa.eu/cosing ↗
- 3PICHIA/RESVERATROL FERMENT EXTRACT. CosIng u2014 European Commission database for information on cosmetic substances and ingredients. https://ec.europa.eu/growth/tools-databases/cosing/search?search=PICHIA/RESVERATROL%20FERMENT%20EXTRACT