A new cosmetic product from IMTA seaweeds - Nov. 15, 2012
Work is being carried out on a new cosmetic product using seaweed produced from integrated multi-trophic aquaculture (IMTA) in the Bay of Fundy.
Thierry Chopin, scientific director of the Canadian Integrated Multi-Trophic Aquaculture Network (CIMTAN) and a marine biology professor at UNB has been working with the company Exsymol S.A.M, from Monaco, on the development of the new product Exsymtal based on an extract of the IMTA kelp grown at Cooke Aquaculture’s IMTA sites in the Bay of Fundy.
The applications of the product are based on its anti-aging, anti-pollution/anti-stress, dermis filler and dermis renewal properties, notes CIMTAN’s latest newsletter.
Chopin has visited the company in Monaco and its research and development and production units twice. He said he was very impressed by the professionalism and openness of the interdisciplinary team which spans from chemists and molecular biologists developing new dermo-cosmetological tests on the active principles, to marketing and financial advisors who are contributing to the position of this IMTA value-added product in the skincare industry.
Chopin was a keynote speaker at the second annual World Congress of Marine Biology – Ocean Inspiration and Innovations – and the first annual International Congress of Marine Algae 2012 – New Dimensions for Marine Algae Development, in China in September where he spoke about IMTA.
IMTA is the practice of growing several species in a single aquaculture site. Currently, in New Brunswick, it incorporates the growing of mussels and seaweed (kelp) near salmon sites which recreates the food chain and mimics natural ecosystems.
In October, Chopin was a guest speaker at the “Bacon and Eggheads Breakfast” in Ottawa where he spoke to MPs, senators, members of the Natural Science and Engineering Research Council (NSERC), and Partnership Group for Science and Engineering, and invited guests where he gave a presentation titled “Towards a More Sustainable and Diversified Aquaculture.” The breakfast included IMTA salmon from the True North Salmon Company in St. George.