Brazilian denim label partners with Polygiene to improve product longevity

Kaycee Enerva

Kaycee Enerva

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Brazilian denim brand Vicunha has partnered with Swedish fabric tech company Polygiene to improve its products’ longevity and “freshness”. 

The denim company is known for its sustainable initiatives, such as using recycled cotton and yarn waste for manufacturing denim. In addition, the company also uses 95-per-cent less water and 95-per-cent fewer chemicals across its product range.

For the brand’s new collection, the range features denim treated with a combination of Polygiene Biostatic and Polygiene OdorCrunch technologies.

Polygiene is a fabric treatment that uses low silver chloride concentrations that inhibit odour-causing bacteria. While OdorCrunch repels environmental odours such as cooking fumes, body odour, or cigarette smoke by capturing the odour molecules then destroying them. 

Aside from providing odour protection, the combination of technologies from Polygiene help to reduce the number of times a product needs to be washed – saving time, energy, money – extending the product’s lifespan, the company shares.

“Innovation and sustainability are keywords in Vicunha’s business, and the partnership with Polygiene is a clear reflection of our positioning,” said German Alejandro, CMO at Vicunha. 

The company shares that the brand wants to help consumers save water and energy by allowing them to wash their clothes less. 

“Washing their clothes less brings so many positive impacts that it ends up being not only a good technology for the textile industry but also a practical and fast solution for society, which increasingly demands sustainable solutions from the fashion chain,” he added.

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Kaycee Enerva

Kaycee Enerva

A digital content manager based in the Philippines, Kaycee Enerva has written for multiple publications over several years. A graduate of Computer Science, she exchanged a career in IT to pursue her passion for writing. She's slowly practicing sustainability through period cups, and eating more plant-based food.

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