Re-launch! White Temptation Mask
February 6, 2024 – Marina Engervik
Rosehip Peeling Mask has been upgraded and renamed: White Temptation Mask
We are constantly evolving and if we see that we have a product that can be upgraded, then of course we do! We have now re-launched and further developed our beloved Rosehip Peeling Mask and it is now re-launched as White Temptation Mask. The face mask still has all its good properties, the great spa scent, the pure white color and the tempting meringue-like consistency, which also inspired the new product name White Temptation Mask. The mask has received three major upgrades:
1. Active probiotics
White Temptation Mask contains active and live probiotics. The probiotics are obtained from a completely unique probiotic culture that we have developed ourselves. We use probiotics to ferment both sugar grains and broccoli, both of which have a cleansing and peeling effect on the skin. White Temptation Mask will both renew the skin while strengthening the skin barrier and adding healthy bacteria to the skin.
2. Effective bio-retinol!
We have developed a unique way to break down sea buckthorn extract and rosehip extract molecules. Now the skin can absorb the nutrients much more easily and is able to convert carotene to vitamin A (retinol) in the skin even more effectively. Simply put, our bio-retinol is now even more effective! You get to enjoy all the good things retinol is known for: Increasing collagen and elastin in the skin, providing faster cell renewal, smoother skin and skin tone and minimizing fine lines and pores.
Read more about Bio-retinol VS Retinol here.
3. Smaller molecular enzymes
We now use a new way to break down the enzymes in our sugar extract so that it is now even more effective. We ferment the enzymes so that the molecular size is changed less and the enzymes will then be able to peel the skin at a deeper level. It is these enzymes that give the skin the immediate smooth feeling that the mask gives, you also see that the skin is even more radiant than before.
