Perfumer & Flavorist

SIMPPAR transformed the heart of Grasse into an open-air celebration of perfumery ingredients, welcoming fragrance professionals from around the world to explore new naturals, captives and technological advances against the backdrop of the industry’s historic capital.

Editor's Notebook: The Flavor & Fragrance Ingredients Seen at SIMPPAR and FlavourTalk 2026

From unique citrus to woody notes and beyond, recent events featured ingredients for every occasion.

From Soil to Scent: Indesso’s Responsible Patchouli Journey

From Soil to Scent: Indesso’s Responsible Patchouli Journey

At Indesso, patchouli sourcing is guided by three pillars: traceability, environmental stewardship, and social empowerment. Together, these ensure that every drop delivers not only olfactory richness, but also integrity.

Overall, this year’s Esxence signaled a category at a crossroads: expanding rapidly in scale and creativity, but increasingly challenged by oversaturation and the need to sustain meaning in an overcrowded fragrance landscape.

Esxence 2026: “Sensing the World” Signals a New Era of Scale, Storytelling, and Scent Saturation in Artistic Perfumery

Brands leaned heavily into immersive activation strategies to drive engagement.

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Webinar: Understanding GRAS, Navigating the Future of Food Ingredients

Webinar: Understanding GRAS, Navigating the Future of Food Ingredients

The work identified molecular weight, size, shape and polarity as the dominant drivers separating weak from powerful odorants—findings that align with long-established mass-transport principles governing volatility, sorption and receptor access.

AI Takes on Odor Strength: New Study Maps the Molecular Drivers of Fragrance Impact

By combining capabilities in skin science, microbiome research and functional health ingredients, the division is designed to help customers create “inside-out” and holistic care solutions.

Inside-Out Care: Symrise Launches Division Linking Beauty, Wellness and Biotics

The new Brazilian household care application lab will focus on laundry and dishwashing systems, allowing formulators to evaluate enzyme performance under regional washing conditions and water profiles. The facility is intended to speed formulation development and strengthen collaboration with detergent manufacturers working on next-generation cleaning products.

IFF Expands Fermentation and Enzyme Innovation Footprint in Latin America

SIMPPAR 2026 served as a platform for new and notable fragrance materials.

SIMPPAR 2026: The Ingredients Shaping Fragrance’s Next Chapter

Fruity captives, next-generation musks, essential oil blends and more stole the show in the south of France.

From Piña Colada to Electric Daisy: The New Faces of Gourmand Scents and Flavors

Effects that expand the boundaries of flavor and fragrance creation.

Derived from the wood of Japanese cypress (Chamaecyparis obtusa), Seikodo Ishida Co., Ltd.’s hinoki oil is a distinctive natural ingredient that combines a fresh coniferous character with warm woody depth and strong sustainability credentials.

From Sacred Cypress to Barrel-Aged Oak: Woody Ingredients Branch Out Across Flavor and Fragrance

From Japanese hinoki oil to elevated cedarwood, ingredients are bringing depth to flavors and fragrances.

Webinar: Understanding GRAS, Navigating the Future of Food Ingredients

Webinar: Understanding GRAS, Navigating the Future of Food Ingredients

Webinar: Understanding GRAS, Navigating the Future of Food Ingredients - Join us for an engaging webinar on GRAS (Generally Recognized As Safe), a critical framework for qualifying food ingredients in the USA.

For an industry valued at €180 billion, supporting 3.5 million jobs and generating €30 billion in exports, the agreement is being viewed as a competitiveness measure as much as a regulatory update.

Europe’s Cosmetics, Fragrance and Essential Oils Sectors Rally Behind Omnibus VI Deal

The agreement is being viewed as a competitiveness measure as much as a regulatory update.

'La Rose St Jean” Domain.

Mane Plants Seeds for the Future of Fragrance with New Grasse Research Garden

Mane plans to deploy a mobile laboratory capable of extracting aromatic compounds directly from freshly harvested plants in the field.

Apricot Peach Ice Cream

Why Gamma-Decalactone Remains a Go-To for Soft Dairy Flavors, Tropical Notes & Much More

'Aroma: Perception resulting from stimulating the olfactory receptors; in a broader sense, the term is sometimes used to refer to the combination of sensations resulting from stimulation of the entire nasal cavity.'

From "Absolute" to "X-Free Essential Oil": IOFI Launches Global Flavor Glossary to Bring Consistency to an Increasingly Complex Industry

Inconsistent terminology can create friction in product development, regulatory compliance, customer communication and advocacy efforts.

Cosmo’s approach reflects a structural change in perfumery: ingredients are no longer only aesthetic building blocks, but data-informed emotional actuators.

From Notes to Neurostates: Cosmo Ingernational Fragrances Unveils “The Mood Lab” at WPC 2026

Cosmo’s approach reflects a structural change in perfumery: ingredients are no longer only aesthetic building blocks, but data-informed emotional actuators.

Designed as a gateway into the fragrance industry, the program combines IFF’s 135-year legacy in scent creation with ISIPCA’s academic expertise, offering training across fragrance development, marketing, sales and perfumery creation. The initiative has broadened access to the field by selecting candidates based on olfactory talent and academic potential rather than requiring a scientific background.

IFF and ISIPCA Mark 10 Years of Shaping the Next Generation of Fragrance Talent

The initiative has broadened access to the field by selecting candidates based on olfactory talent and academic potential rather than requiring a scientific background.

Penta Sept 2026 Product Roundup Image

Blackcurrant in High Definition

Texture may be capturing consumer attention first, but flavor remains essential to repeat purchase. The challenge is that flavor systems can no longer be developed in isolation. Success increasingly depends on how flavor performs within a specific textural architecture.

Texture Takes the Lead: Mondelez Signals a New Era Where Mouthfeel Outranks Flavor

Increasingly, consumers appear to be judging products by how they feel as much as how they taste.