A skilful combination of raw materials through balance and structure, perfume and its various applications are synonymous with unique products capable of addressing each individual's intimate memory, emotions and sensations experienced one day. While the perfumer's creativity, vision and feeling are decisive, they are not enough to meet this challenge.
Perfumers have to deal with the continuous contribution of all facets of new, innovative raw materials, the ability to respond to and sometimes even anticipate new consumer aspirations, as well as adapt to the perpetual, complex changes in regulations.
At the conference organized by the Innov'Alliance competitiveness cluster, "From flowers to fragrances... and flavors: know-how and innovation", these know-how and related issues will be recalled.
Firstly, the Héritage(s), histoire vivante des parfumeurs project, a unique collection of testimonials collected by the Perfumum Endowment Fund, will be presented by its Chairman Francis Kurkdjian, recently appointed Creative Director of Parfums Christian Dior. This immaterial, human and living memory, a unique historical corpus for perfume lovers, offers a personal and distanced look at perfumery and evokes their vision of the future.
In recent years, modern perfumery has tended to evolve towards a more gourmand and gustatory universe, ever more realistic. From warm, gourmand notes like chocolate, praline, vanilla or caramel to fruity, juicy notes like raspberry, passion fruit, strawberry or apricot, the expertise of the flavourist comes into its own! Aromaticians are therefore increasingly called upon to work with perfumers to help them create "3D" fragrances. The Robertet teams, with Emmanuelle Galimberti (aromatician) and Amandine Galliano (perfumer), will take participants on an olfactory and gustatory journey.
Nevertheless, regulation remains a prerequisite for creation. Authorizations, bans and restrictions fuel the daily evolution of the palette of flavourists and perfumers. Cécile Pinel, General Delegate of the Sniaa, and Jean-François Goursot will take a look back, but also a leap forward into the future, to give an idea of the impact of tomorrow's aromatic creation.
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