Mane, the leading French perfume composition company, was founded in 1871 and has just celebrated its 150th anniversary.
What will the fragrances of tomorrow be made of? Sustainable beets, feminine fougères or safely toxic fragrances? Firmenich’s perfumers and creative team give us a glimpse into the future.
Composition house IFF launches its Science of Wellness platform: a tool for understanding the emotions linked to olfactory stimuli based on 40 years of consumer research and development, and designed to boost creativity.
As part of the event “Smell it! The Fragrance of Art,” German artist Stefani Glauber presents an exhibition entitled ≈350 at Kunsthalle Bremerhaven, in which she questions the possible digitization of smells within the museum.
In late 2020, Symrise surprised us all by launching a collection of 100% natural ingredients produced from vegetables for its perfumers to use in creating fragrances. A look at the origins of this innovation.
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.
Sustainable chemistry and its spectacular impact on the flavor, fragrance and cosmetic industry. Focus.
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.
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.
Firmenich is launching its fourth ingredient created using their white biotechnology, Dreamwood*. Through the alchemy of various substances science and nature have combined to transform sugar into a sandalwood scent.
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.
Highly readable, written with wit and a good dose of humour!