Mane Names Lhomme Culinary Chef, EMEA Savory R&D Team

Mar 21st, 2014

Mane (Bar-sur-Loup, France) has named Christian Lhomme, a 12-year veteran of the flavor industry, as culinary chef within the EMEA Savory R&D team. 

In his new role, Lhomme will also work directly with the creation and marketing departments.

As of June, Lhomme will be based in Mane Vouvry’s new R&D center in Switzerland.

More in Home
Paraguay’s Green Gold – The Aromatic Power of Petitgrain Oil
Sponsored
Paraguay’s Green Gold – The Aromatic Power of Petitgrain Oil
Strong, versatile, and gorgeously aromatic, petitgrain tends to be a standout ingredient in any flavor or fragrance composition. The story behind its production and the vital impact it has on local farming communities within Paraguay is similarly incredible.
Mar 5th, 2024
Biotechnological processes are often more efficient than classical chemical production and require less raw materials and energy. Usually they are based on renewable raw material and exhibit a beneficial carbon footprint. The first steps in process development for new substances take place in the fermentation laboratory in Ludwigshafen.
The Future of Biotechnology in Flavor & Fragrance Aroma Ingredients
Isobionics discusses the future of biotechnology, sustainability and its role at BASF.
Mar 1st, 2023
Perfumers need to be more comfortable being uncomfortable, explore new ingredient ideas and learn to win with the palette of the future.
3 Change Agents Shaping Fragrance Formulation
How perfumers can best navigate three areas currently having the biggest impact on the fragrance industry.
Mar 1st, 2023
Thirty ppm of isoamyl alcohol fits in with the brighter components of blueberry, 20 ppm is ideal in blackberry, while 500 ppm is best in honey.
Isoamyl Alcohol in Fermented, Orchard, Berry and Other Fruit Flavors
This touchy material can seem harsh and unpleasant at high levels, but at modest levels, it can add brightness without becoming at all unpleasant.
Mar 1st, 2023
Much higher levels of trans-2-nonenal, even up to 100 ppm, work well in roasted and fried potato flavors.
trans-2-Nonenal in Meat, Savory, Brown and Nut Flavors
A chemical that is very effective but is considered one of the most difficult to dose correctly.
Feb 1st, 2023
Consumers are increasingly interested in bitter flavor profiles, such as aperitifs, Negroni cocktails and herbaceous gins.
RTD Coffees, Sports Drinks and Cocktails Flavor Formulation Insight
How flavorists can help beverage brands take consumers on a journey and tantalize their taste buds.
Feb 1st, 2023
Euromonitor consultant, Carmen Silva, states that fragrance houses, brands and retailers will more greatly leverage AI, AR and VR to drive engagement and immersion with fragrances.
Investigating Fragrance Marketing And Purchasing Trends
Hear market projections from an industry researcher on purchasing, consumer trends, technology influences and more.
Nov 29th, 2022
Drink in the latest innovation in flavor at the return of Flavorcon in Cincinnati.
Gearing Up for Flavorcon 2022
Take a look at what’s on the menu for the two-day event.
Sep 30th, 2022
Sarah McCartney takes us through the nuances of utilizing attar mitti in fragrance formulations.
How to Amplify the Power of Attar Mitti in Fine Fragrance and Aromatherapy
Discover the versatility of attar mitti from M.L. Ramnarain Perfumers in Kannauj, India.
Sep 30th, 2022
With so many reasons to enjoy desserts and sweets, it’s more important than ever for brands to elevate their offerings.
Why Are Consumers Seeking Out Better-For-You Treats?
Rising to the flavorful occasion to create for mindful indulgence and emotional wellness.
Sep 30th, 2022
Perfumer Ana Gómez shares her personal and professional insights on the versatility and beauty of hedione.
Iberchem Perfumer Shares Usage and Versatility of Hedione in Fragrances
Hedione is an ester present in jasmine absolute.
Sep 1st, 2022