EP394: Hair Colour Ingredient Truths with Wella’s Ursus Schweitzer
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Why are colour‑ingredient headlines dominating salon conversations today?
Why are colour ingredients such a hot topic right now in both professional and consumer spaces? Well that's where we're heading for today's How to Cut It podcast. This is How to Cut It in a Hairdressing Industry Podcast Show with Dom Lahane, episode number three hundred and ninety-four.
Welcome to How to Cut It in the Hairdressing Industry Podcast Cut Cut. The show that gives you the insights, inspirations, and information to take your hairdressing and barbering careers to the next level. And here's your host Tom Le Hang.
So welcome back to How to Cut It in the Hairdressing Industry Podcast with myself, Dom Lahane. And this episode today is brought to you in partnership with Weller Professionals, UK and Ireland. I'm going to be joined by Ursus Schweitzer, an RD product developer at Weller Professionals, who translates lab science into salon ready truce. Now here's what we're going to be learning in this podcast: the real job of ammonia and how it stacks up against MEA when each makes sense for performance and purpose. The facts on silicons, parabens and sulfates, what they actually actually do not what the headline says and how to decode labels, calm client concerns and choose products for predictable colour results.
Now before we head into the podcast, just to let you know that Weller Professionals are the leaders in professional hair colour and education. And you can follow Weller Professionals UKI on Instagram at Weller Professionals UKI and you can dive deeper at Weller.com and for everything education, then go to education.weller.com. So let's head into it today's How to Cut It podcast with Ursus Schweitzer. Welcome to the How to Cut It in the Hairdressing Industry Podcast. Great to have you here today in partnership with Weller Professionals UK and Ireland. Come on then, introduce yourself. What's your role in R and D Weller Professionals and what expertise do you bring to the table?
What does Urs Schweitzer do in R&D and how does he bridge the lab‑to‑salon gap?
First of all
Um it's a pleasure to be here. So thanks for inviting. And my role in Bella is uh I'm working in R and D. I'm a product developer. So that's uh the role as such. Um but in in the background is like more of that. So it's it's really like uh translating each and every language in the other one. Like I I have a chemical degree, um I I did study um applied science and chemistry and I know what the people in the lab do. I know what they tell me what the product does and how it does. And then I can translate that into um my colleagues in marketing which I work closely with so that they understand what the product does and how they can sell it. And then the third part is the stylists out there. So I'm very often in in salons
Just observing what and and how products are being used to understand if we can change something and make things better. So this is actually my role in R and D. I'm not in the lab. I have more function in in between, so connecting all the dots.
I had a podcast with Katharina and John. It was absolutely fantastic.
How should professionals evaluate ingredient information – source, study‑based evidence or click‑bait?
It was so well received. And I think today, really from this, is that we really understand about the ingredient awareness, the ammonia and all those things. I know hair salon owners, hair professionals are really interested in. But you did say to me one thing. You you you can become over-scientific. You don't want to be too over-scientific. Is that a fair? Comments.
Yes, absolutely. So I I I I wanna help. You know, if I'm too scientific nobody will understand what I'm talking. Um but I think there is a lot of scientific things or uh chemistry we need to bring across that people understand how products work because it's not as easy as it sounds. And if you talk about ingredients and why we talk more about uh or why ingredients got got that much awareness is um I think literally because they they became a quick way of how people can judge if a product is good or bad. So if you go to the internet, you see a lot of things, uh easy lists, good product, bad product, because the they accelerated that, because they took complex scientific things out of uh science context.
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Chapters
8 chapters
1
Why are colour‑ingredient headlines dominating salon conversations today?
0:00–2:16
2
What does Urs Schweitzer do in R&D and how does he bridge the lab‑to‑salon gap?
2:16–3:27
3
How should professionals evaluate ingredient information – source, study‑based evidence or click‑bait?
3:27–5:06
4
What’s the real function of ammonia versus mono‑ethanolamine (MEA) in permanent colour?
5:06–7:03
5
Why has ammonia become the ‘bad‑guy’ ingredient and is that reputation justified?
7:03–8:40
6
What roles do silicons, parabens and sulfates actually play in hair‑care formulas?
8:40–10:17
7
How can stylists confidently address client fears about specific ingredients?
10:17–11:38
8
What emerging trends in sustainability and ingredient sourcing will shape the future of colour?
11:38–37:06