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The mighty smells of meat

Mouth-watering aroma or off-putting pong? Fresh, hung or cooked, the odours of meat take many forms, to the disgust of some and to the delight of others who drool over the flesh of hares fed on juniper berries, or of cattle fed on spring grass. On the occasion of the International Meatout Day this Monday, March 20, 2023, we suggest you, instead of consuming meat, to smell its exhalations through this article by Guillaume Tesson, originally published in Nez, the Olfactory Magazine – #07 – The Animal Sense.

Anosmia: in search of a lost sense of smell

On the occasion of the Anosmia Awareness Day this Monday, February 27, we propose you to rediscover an article by Eléonore de Bonneval and Hirac Gurden on this little known disorder and on the tried and tested rehabilitation protocols which prove that smelling sometimes equates to healing.

The mighty smells of meat

Mouth-watering aroma or off-putting pong? Fresh, hung or cooked, the odours of meat take many forms, to the disgust of some and to the delight of others who drool over the flesh of hares fed on juniper berries, or of cattle fed on spring grass. On the occasion of the International Meatout Day this Monday, March 20, 2023, we suggest you, instead of consuming meat, to smell its exhalations through this article by Guillaume Tesson, originally published in Nez, the Olfactory Magazine – #07 – The Animal Sense.

Perfumers: A team spirit

Although perfumers at IFF have long been accustomed to working together, the company went a step further by making the collaborative approach official in the early 21st century. An approach that has since been adopted by all the composition houses. Behind the scenes of a revolution.

From mouth to nose: when flavours become fragrances

Behind the evident familiarity of food notes lies a creative challenge for perfumers. Providing them with innovative ingredients so they can reach beyond a literal interpretation and come up with inventive signature compositions is one of Mane’s core missions.

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