A graduate of ISIPCA, Irène Farmachidi learned the perfume business alongside Dominique Ropion and Maurice Roucel, and then Charabot. In 2011, she moved to Technicoflor. She has recently created natural perfumes for the brand Ormaie.
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When he first began working at Robertet in Grasse eight years ago, Serge De Oliveira quickly began to compose natural perfumes. Today he creates fragrances for 100Bon, Ormaie and Nolença as well as Ultra Doux shampoos.
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Independent perfumer since 2007, Delphine Thierry has a real love for natural ingredients, and did not wait for them to be in vogue to become interested in this perfumery. She has collaborated with the brands Eve and Daphnée, Floratropia, and Richard Lüscher Britos.
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To obtain an objective and quantified response on the raw materials have the most impact on our environmental resources, Mane has developed a test based on the principles of green chemistry.
Mane is bringing together the historic technique of enfleurage and supercritical fluid extraction to introduce original notes to perfumers’ palette, with minimal impact on the environment.
Calice Becker, President of the International Society of Perfumer-Creators, answered Nez’s questions.
When you are a perfume lover, or simply curious to know more, how do you acquire olfactory culture? How can you satisfy your thirst for knowledge?
During a perfume’s life cycle, the formula may change. Alexandra Kosinski (CPL Aromas), explains how perfumers go about it.
How do you launch an independent brand in a landscape that has reached saturation point? What mistakes should be avoided in order to stand out from the profusion of products? An overview by François Hénin, founder of Jovoy.
How does a major company develop a new perfume? Karine Lebert explains how L’Oréal has taken the innovative step of setting up an in-house olfactory department.
Audrey Barbéra, Global Account Director with Symrise, shares her inside knowledge about developing a fragrance.
How is the distribution network of the world’s largest market organised? How is it evolving? François Duquesne, founder of Maison Duquesne and a distributor in the United States, tells us all.
The past 20 years or so have seen robots becoming increasingly involved in weighing out formulas alongside fragrance compounders. Answers from Bernard Maccini, Chief Perfumer and head of the fragrance production site for Payan Bertrand.
Cristina Castellanos tells us how the production process unfolds at this Spanish composition company specialising in fine and functional fragrances.
Artificial intelligence programs are gradually becoming part of the perfume development process. Jean-Christophe Hérault, senior perfumer at IFF, explains the implications of what is sometimes referred to as a revolution.
An ever-growing number of innovations make it possible to obtain synthetic molecules from renewable resources. Explanations, with Jonathan Warr, Vice-President for Research & Development at Takasago.
Why then are synthetic ingredients more useful and necessary than we think? And what exactly is green chemistry? Xavier Fernandez shares his insights.
After emerging in the 1960s and 1970s, supercritical CO2 extraction is now carving an ever-bigger place for itself in the perfumer’s palette.
Whether it’s red seaweed, coconut, coffee bean or everlasting flower, these speciality fragrances produced by Mane are enriching the perfumer’s palette with unprecedented realism.
Sylvain Antoniotti, Director of the Institute for Innovation and Partnerships in Flavours, Fragrances and Cosmetics at Université Côte d’Azur, explains the current state of research in the field.
