Organized by the Innov'Alliance competitiveness cluster, "De la Fleur aux Parfums... et aux arômes" is positioned as the leading conference on know-how, creativity and innovation in perfumery.
Strong consumer demand and societal trends for environmentally-friendly products are forcing perfume manufacturers to constantly review their processes, in order to best restore the power of nature and its scents, with ever more eco-responsible extracts.
Responding to this major challenge requires them to modify their sometimes very old processes, with the major technological hurdle of moving to the industrial stage. Several examples will be presented at the "From flowers to perfumes... and aromas" conference.
Enfleurage, the ancestral method of extraction, had all but disappeared: too many tedious manipulations, production capacities too low, exorbitant costs, not to mention the use of animal fat in the process, now unthinkable. By combining an infusion in a neutral vegetable oil until saturation and a final stage using supercritical fluid to extract the essence of the E-OIL, this extract captures all the olfactory components of the flower in an unprecedented balance between top and base notes.
Firmenich has patented the Firgood technology, which uses only the water contained in the biomass cells. Once heated by electromagnetic vibration, the water transports the fragrance components, delivering the final pure extract.
As a pioneer in the field of distillation, Tournaire is continually developing a complete engineering package around molecular distillation to adapt to the specificities of each product (for example: for the treatment of citrus ≠ heavy products such as vetiver or patchouli // Scraper technology, ultra cold, ultra vacuum, recirculation distillation, etc.).
The fourth edition of "De la fleur aux parfums" (now "De la fleur aux parfums... et aux arômes") takes stock of the vast array of multi-disciplinary skills involved in creating a perfume composition and a food flavor.
Experts and leaders from industry and academia will present a panorama of innovation based on this know-how, from nature, soils, plant physiology and agricultural practices, extraction processes, to the creation and development of fragrance compositions and food flavors involving neuroscience.
The conference will take place on November 16 in Grasse.
To download the program :
https://pole-innovalliance.com/wp-content/uploads/2021/03/Flyer_Programme_FAP2021-4.pdf
