Brands/Products
Mary Kay Unveils Findings on Hyperpigmentation, Facial Erythema
Global beauty company and leader in skin care innovation, Mary Kay Incorporated, continued its ongoing support of the beauty and scientific communities by recently sponsoring the Skin of Color Society Symposium.
Mary Kay further showcased its decades-long commitment to conducting cutting-edge skin care research by presenting new findings on hyperpigmentation and facial erythema.
At the Skin of Color Society Symposium, Dr. Shoná Burkes-Henderson, Associate Principal Scientist, Clinical Research, revealed new research on navy bean extract and its ability to regulate melanogenesis, leading to an improvement in uneven skin tone and facial hyperpigmentation.
Through this clinical study, Mary Kay found that topical application of moisturizer containing navy bean extract significantly improved uneven skin tone and blotchy pigmentation over 12 weeks, and therefore may be used as a natural treatment to help uneven skin tone.
Dr. Burkes-Henderson also presented a new approach to help improve facial erythema, or redness, at the American Academy of Dermatology Annual Meeting.
Four botanical extracts were identified to reduce the production of pro-inflammatory proteins and enzymes in the skin and a cosmetic formulation containing these extracts was shown to effectively reduce facial erythema after four weeks.
Mary Kay Research & Development continues to share the latest groundbreaking discoveries relating to the treatment of uneven skin tone and facial erythema to the scientific community at large. The team is dedicated to conducting research and developing innovative solutions to address common skin issues that impact women and hinder their self-confidence.
Mary Kay’s team of scientists is also dedicated to discovering the trends and technologies that enable the company to create irresistible products that deliver innovative beauty benefits to the consumer. Led by Dr. Lucy Gildea, the Research & Development team includes distinguished scientists from around the world, holding doctorates and other advanced degrees across multiple disciplines: skin biology, cell biology, chemistry, biochemistry and more.
“We know that we have fantastic technology in our products, because we consistently conduct clinical tests to confirm that our products deliver meaningful benefits to consumers,” said Dr. Lucy Gildea, Chief Scientific Officer at Mary Kay. “However, our commitment to skin care science isn’t just about making new Mary Kay products. Our involvement and attendance of events like the Skin of Color Society Symposium allows us to exchange innovative ideas and findings with our colleagues and continue to further support advancements in skin health.”
The Skin of Color Society Symposium and American Academy of Dermatology Annual Meeting are the latest events in a series of Mary Kay presentations with the scientific and academic communities that reinforce the brand’s longstanding commitment to advancing skin health research and development.
Every year, Mary Kay conducts hundreds of thousands of scientific tests on products and ingredients to ensure the highest standards of safety, quality and performance.
Mary Kay holds more than 1,500 patents for products, technologies and packaging designs in its global portfolio. Recently, the company announced the opening of a more than $100 million state-of-the-art manufacturing and R&D facility in Lewisville, Texas.
By Aduragbemi Omiyale
The chief executive of Canal+ Africa, Mr David Mignot, has disclosed that MultiChoice is now fully integrated into the media group.
Mr Mignot disclosed this via a statement issued on Thursday, noting that this development marks a new phase in the evolution of one of Africa’s leading pay television operators.
He noted that the integration positions MultiChoice within a global media organisation with an extensive international footprint.
“MultiChoice is now a full subsidiary of a truly international media group operating in 70 countries. The group was founded in France, is listed in London and Johannesburg, and has a strong African presence with operations in more than 45 countries,” Mr Mignot said.
The statement underscores the scale of the combined business, highlighting Canal+’s global reach alongside its significant investments across Africa.
The completion of the transaction is expected to strengthen MultiChoice’s position in the African media and entertainment market by giving it access to the broader resources, expertise and international capabilities of the Canal+ Group, while reinforcing the group’s commitment to the continent.
MultiChoice operates across sub-Saharan Africa through platforms including DStv and GOtv, serving millions of subscribers with entertainment, sports and news content.
By Adedapo Adesanya
FoodCourt, a Nigerian cloud kitchen startup backed by Y Combinator, has suspended operations after months of unpaid salaries and mounting debts to vendors triggered a staff strike and forced the company to halt customer orders, according to a report by TechCabal.
The publication reported that customers first noticed on March 4 that they could no longer place orders through the FoodCourt app after the company disabled ordering as kitchen workers, delivery personnel and branch staff embarked on strike over unpaid wages. The company also owed outstanding payments to vendors.
By April 19, FoodCourt had temporarily shut its last operating branch after suspending activities across its Lagos and Abuja locations while seeking fresh funding and restructuring the business, according to the report.
The company’s chief executive, Mr Henry Nneji, said the decision to pause operations was not caused by a single issue but by a combination of operational, organisational and working-capital challenges.
“It’s important to clarify that the decision to pause operations wasn’t driven by one single issue. We reached a point where it became clear that continuing to patch those issues while operating wasn’t the right long-term decision,” he said.
“The objective is to build a stronger business than the one that existed before the suspension. We fully intend to bring FoodCourt back,” he added in an emailed response.
The company acknowledged outstanding obligations to employees, vendors, riders and service providers, but declined to disclose the number of affected workers or the total amount owed. It said efforts were underway to resolve the liabilities as part of its restructuring process.
It was also reported that the startup’s financial difficulties worsened after expansion into additional locations increased operating costs, while its cloud kitchen model came under pressure from rising labour, logistics, food and marketing expenses.
Despite the shutdown, Mr Nneji said FoodCourt intends to relaunch after completing its restructuring, adding that the company believes demand for its products remains strong.
Founded in 2021 by Henry Nneji and Paul Adokiye Iruene, FoodCourt operates cloud kitchens under multiple virtual restaurant brands through its consumer app. According to TechCabal, the startup had previously disclosed raising $1.7 million, delivering more than one million meals and reaching $4.3 million in annual recurring revenue by the end of 2024.
By Aduragbemi Omiyale
To further reinforce its commitment to continuous enhancement of customer experience through menu innovation and quality improvements, Chicken Republic, Nigeria’s leading quick-service restaurant brand and a flagship brand of Food Concepts Plc, has improved its Smokey Jollof recipe across restaurants nationwide.
As a customer-centric brand, Chicken Republic regularly evaluates consumer feedback, dining trends, and product performance to ensure its menu continues to deliver the quality and value to which customers have become accustomed.
The updated Smokey Jollof is part of this ongoing commitment to continuous improvement.
The refreshed recipe represents the latest evolution of one of the brand’s most popular offerings.
Developed with a focus on richer flavour, greater consistency and an even more satisfying eating experience, the improved Smokey Jollof reflects Chicken Republic’s dedication to meeting the evolving tastes and expectations of its customers.
“At Chicken Republic, our customers are at the heart of every decision we make. We are constantly listening, learning and looking for ways to improve the experience we deliver.
“The improved Smokey Jollof is a reflection of that commitment. We’ve refined the recipe to deliver an even richer, more enjoyable taste experience while maintaining the flavour profile our customers know and love,” the Managing Director of Food Concept, Mr Olumide Aniyikaiye, stated.
“Great brands evolve with their consumers. This update is not about changing what people love, but about making it even better.
“We are confident that customers will enjoy the improved recipe and appreciate the attention we continue to invest in delivering quality meals every day,” Mr Aniyokaiye added.
The improved Smokey Jollof is now available at Chicken Republic outlets nationwide, allowing customers to experience a more flavourful and consistent version of a fan-favourite menu item.
This latest enhancement underscores Chicken Republic’s broader commitment to innovation, quality and creating memorable meal experiences for customers across Nigeria.
