Interviews
Céline Barel: “Tuberose is too often caricatured”
Céline Barel has been a perfumer at IFF since 2001, creating Aesop’s Tacit, Zoologist’s Squid, Jo Malone’s Vanilla & Anise, and Maison d’Etto’s Canaan and Durban Jane.
Natural raw materials
Interviews
Julien Maubert: “The processing methods of the Damask rose remain traditional”
Representing the fifth generation of his family to work at Robertet, Julien Maubert holds the post of Head of Raw Materials. Keen to reconcile family heritage with innovation, the group combines tried and-tested traditional methods with sustainable sourcing.
Interviews
Alexandra Carlin: “This ginger smells of freshly grated root”
Alexandra Carlin is a Symrise
perfumer. She spoke to us about how
Madagascan ginger became one of
her favorite fragrance ingredients.
Interviews
Frédéric Badie: “I’m particularly fond of frankincense”
As a chemistry graduate, Frédéric Badie first joined Mane to train in formulating natural ingredients. From there he went to Charabot, where he worked on olfactory and analytical control before becoming a perfumer at CAL-Chauvet. He is currently R&D director at Payan Bertrand.
Interviews
Mark Buxton: “Pink pepper can pull some base notes up to head notes”
He loves the finer things in life, including wine and haute cuisine. He has launched his own brand, Mark Buxton Perfumes, and is co-founder of the Nose perfumery concept store in Paris.
News
Madagascar, a land of innovation for Symrise
A hundred years after the first botanical trials were run there, Madagascar remains an extraordinary open-air laboratory.
News
Garden Lab: Symrise’s High Tech Vegetables
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.
Natural perfumers
Caroline Dumur: “Without synthetics, you have to learn to formulate differently”
When they work for several brands, perfumers have to deal with different accepted definitions of what is natural as well as various specifications. How do they cope? And how does the formulating process differ between natural and traditional perfumes? We asked Caroline Dumur, a perfumer at IFF.
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Natural perfumers
Givaudan is innovating and extending its #natureconscious palette
Givaudan is launching Blossom Lab™, the first mobile extraction and innovation laboratory for processing natural raw materials directly in the field. These new responsible naturals are taking Givaudan's palette further along the eco-design path.
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Perfume
How Mane reinvented enfleurage with its E-Pure Jungle Essence extracts
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.
Interviews
Supercritical CO₂ extraction – Cyrille Santerre (ISIPCA)
After emerging in the 1960s and 1970s, supercritical CO2 extraction is now carving an ever-bigger place for itself in the perfumer’s palette.
Interviews
Madagascar, a unique testing ground for natural ingredients – Suzy Le Helley (Symrise)
Perfumer Suzy Le Helley (Symrise) tells us the story of the close-knit collaboration with Madagascar small-scale producers and the issues involved.
Interviews
Sustainable development, the engine of innovation – Juliette Karagueuzoglou (IFF)
Juliette Karagueuzoglou, senior perfumer at International Flavors & Fragrances (IFF), details the different fields of innovation at Laboratoire Monique Rémy (LMR).
Interviews
Renewal and creation of new natural products – Serge Majoullier (Mane)
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.
News
Jungle Essence technology – more real than nature itself
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.
News
Dreamwood – the woody scent that dreams are made of
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.
