The makers of some of the most delicious sounding skin care products (Strawberry Smooth Serum anyone?) recently appeared on Cheddar News to spotlight one of their most popular products, Glow Recipe Strawberry Smooth BHA + AHA Salicylic Serum. Powered by a unique blend of 2 percent salicylic acid, mandelic acid (AHA+BHA), azelaic acid, and succinic acid, this serum is designed to smooth the skin’s texture, clear breakouts, and refine pores. So it’s no surprise it’s an Indie Skincare category finalist in this year’s CEW Beauty Creators Awards.

For almost 10 years Glow Recipe has been redefining how consumers perceive skin care—and natural ingredients that work—in products that range from skin care to sunscreen. The K-Beauty-inspired brand gained popularity due to its sleek, feminine packaging as well as fruit-packed formulas, such as strawberries, watermelon, and guava. Glow Recipe is expected to reach more than $150 million in global retail sales—an achievement made in just five years– with less than 20 products in its assortment.

During the Cheddar News interview, co-founder Christine Chang said the brand’s future plans are to go deeper into sustainability.

“A lot of product innovation is coming down the pipeline, including our most recent launch, the Guava Vitamin C Bright-Eye Gel Cream. In addition to that, we really want to stay true to our core values that were important to us from day one. Whether that’s our pledge to never use words like poreless, perfection, or flawless—words we feel don’t set up real skin acceptance—and to continue to go deeper into sustainability. We just achieved carbon neutrality this year and it’s important for us to think about our overarching sustainability journey. Whether it comes to conscious ingredients, sustainable sourcing, or better packaging, our monetary and product pledges to environmental preservation organizations [is paramount].”

Learn more about Glow Recipe’s offerings, product strategy, and how the brand has grown into the successful business it has become today in this Cheddar News segment.