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.
Perfumers become an integral and crucial part of a true ecosystem and they are involved in every stage in the development of a new creation as Mathilde Laurent explains.
Perfumers are often involved in selecting the ingredients that make up their company’s palette. Véronique Nyberg, perfumer and vice-president of fine fragrances at Mane, discusses this crucial mission.
Fragrance houses train their youngest recruits by placing them under the wing of one or more experienced creators, as Domitille Michalon-Bertier, senior perfumer at IFF explains.
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.
Perfumer Suzy Le Helley (Symrise) tells us the story of the close-knit collaboration with Madagascar small-scale producers and the issues involved.
Juliette Karagueuzoglou, senior perfumer at International Flavors & Fragrances (IFF), details the different fields of innovation at Laboratoire Monique Rémy (LMR).
Reliant as it is on the biodiversity that humankind has explored extensively, the palette of natural ingredients may seem immutable as Serge Majoullier shows us.
Meeting with Irene Gisbert Borras, co-founder of Barcelona Olfaction Week, a whole week of activities and conferences dedicated to olfaction and perfume.
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.
Meeting with one of the best connoisseurs in the history of perfumery.
This interview continues our world tour of the niche perfumeries that honored us by becoming retailers of our magazine. For our third stop, we invite you to a Californian trip, to Los Angeles, to discover Lucky Scent with Franco Wright.
