In May 2013 I presented Olfactive Trends Quick Peek at Sniffapalooza’s Spring Fling and mentioned “Flash” as the newest naming convention in fine fragrance. September is quickly approaching and you can now get your hands on many of the recent launches inspired by the word.
Olfactive Studio’s Flash Back scent is described as “a memory in motion and in action” while Cacharel’s Amor Amor In A Flash is “the feeling of love at first sight: magnetic, addictive, electric… a moment of never-ending intensity.” Jimmy Choo’s second scent Flash, is the newest player and is a “solar” floral that is “about the thrill of the red carpet, the fun of the nightclub, the glamour of dressing up.”
In flavors, the closest interpretation is Oddka Vodka’s Electricity flavor, which Pernod Ricard states is “a tongue-tickling blend that tastes of fire bolt.” Inspired by the Flash scent, Belvedere Vodka and Jimmy Choo partnered to create a Kuala Lumpur cocktail-fragrance crawl with fun cocktail names such as “Parading on a catwalk” and “Jimmy’s shoe.” The most far fetched recent introduction is Cornetto’s fluorescent ice cream across the pond.
Keep your eyes peeled for more “flash” inspired consumer packaged goods launches. I wonder what will ignite the next catalyst for inspiration. Any thoughts?
Doctor-driven products have been driving skincare launches for the last few years. Now, herbalists are becoming the new formulators and launching natural skincare lines. Christian Toscano of Roots Rose Radish offers a range of 100% natural skincare products originally crafted from plants grown in her garden. Earth Tu Face was launched by Sarah Buscho and Marina Storm, two herbalists in San Francisco. The line is also 100% natural and purely plant-based. Brooklyn Herborium was founded by two Moms who wanted their children to live “chemical-free” lives. Emma Graves an herbalist and Molly Watman a graphic designer, created the The Clean & Green Collection for babies, kids, new and expecting moms. Dr. Fedorenko is a clinical herbalist, naturopath and dermatologist M.D. who recently introduced Dr. Fedorenko True Organic Tick & Mosquito Repellent, which is DEET and alcohol-free, organic certified and formulated with essential oils.
Expect to see more herbalists join the trend and craft natural beauty products to meet consumers’ growing demand for natural products.
As a board member of Women in Flavor & Fragrance Commerce (WFFC), I recently organized our sixth annual sensory trend excursion with my colleague Jeanine Pedersen of Takasago. We chose Williamsburg, Brooklyn. In my industry career, this by far was the most challenging tour to design. The biggest obstacle was finding local retailers to participate. For more details, read my recent Fuhgeddaboudit! post.
However, the five retailers that did participate are gems! Without a doubt, add them to your must do list when visiting Williamsburg.
For our first stop, 29 attendees gathered outside Fabiane’s Cafe & Pastry. Fabiane greeted us as we delighted in an iced coffee or tea and homemade Yucca cake, a gluten free pastry made with Yucca, coconut milk, milk, sugar, eggs, and coconut flakes. Fabiane addressed each guest and discussed her Brazilian background with her French culinary training and gave a little background about her cafe. Additionally she surprised us with a bag of granola as a parting gift, which took her 10 years to perfect the recipe.
We mosied on over to Juice Press, a growing chain of cold-pressed juice bars; this location was brand spanking new, it opened in May. Liz shared the company’s history and explained the cold-pressed process. Then we sampled the Watermelon Super Cleanser, Mother Earth, Dr. Green, and Almond Butter Cup Smoothie, all which only contain “organic calories.” The Watermelon was the group’s darling and my personal favorite. It tasted just like you placed a straw in a fresh watermelon. The Almond Butter Cup Smoothie was tasty with a creamy, nutty banana flavor and hint of cinnamon, but some couldn’t get past the gritty texture. The two green drinks were more of an acquired taste, a bit bitter and astringent, but nonetheless fresh, flavorful and healthful.
Moving to the fragrance side, our third destination was Woodley & Bunny. If you like niche, hard to find beauty products, look no further. Devon, Zeek, and Summer graciously hosted us as we explored, smelled and tried a variety of fragrances, skin care, bath and body care, and hair care products as well as candles. An aside, I often read and write about indie brands, but because of limited distribution I don’t always get to experience them. I’ve never seen so many products that I’ve read about or written about in one place. It was like a curated, indie beauty emporium.
By now our group had worked up an appetite, so we headed to Allswell restaurant. Based on the farm to table concept, the menu changes daily and is dependent on what’s in season and locally available. If you’re looking for a quaint, comfortable and warm restaurant with fresh food you’ve come to the right place. We started with a Ginless Wonder mocktail crafted with fresh squeezed lime, honey syrup, ginger syrup, club soda, cucumber, fresh strawberries and Oro Blanco. I learned that Oro Blanco (white gold) is a type of grapefruit. Let’s see if this becomes a trend. For a starter, we feasted on homemade olive bread with house-made Ricotta cheese and a crisp, hearty beet salad. For lunch I had their signature crispy chicken sandwich. Others enjoyed their proprietary burger made with Vermont Quality Meat or their homemade sourdough flatbread with Ricotta, kale, and fried egg. As if we weren’t full enough, we concluded our meal with a strawberry rhubarb slab pie with fresh whipped cream. Delicious!
The perfect finish to our sensory excursion was a final stop at Mast Brothers Chocolate. The overwhelming, raw smell of chocolate wafts through your nostrils as you approach and enter the artisan shop. Meghan explained that the shop only uses two ingredients – cocoa and cane sugar; hence the wide array of dark chocolates. We sampled the limited edition Vanilla Smoke and Maple Cream bars as well as other flavors such as Olive & Sinclair Sea Salt, Stumptown Coffee and Chile Pepper. I’m a sweet, cheap chocolate fan (Oh Henry candy bars are my favorite) and my palette is not sophisticated enough to get past the bitterness of the dark chocolate to taste and appreciate the subtle sweetness nor the smoke of the vanilla and maple flavors. My personal favorite was the sea salt. That combination worked for me because the salt alleviated some of the bitter flavor. Regardless of my preferences, for chocolate fans, this shop is a no-brainer.
Our WFFC guests experienced a truly unique sensory trend excursion in North Williamsburg where their senses were engaged and tickled as they left full and satiated.
A very big thank you to all of the retailers who participated! I look forward to returning; I know I’ll be back and I’m pretty sure others will too.
I was so inspired by our last hands-on TrendIncite Xchange meeting that I decided to continue the “creativity and inspirational me” theme and reached out to Sue Phillips of Scenterprises. Sue lead our group on a creative fragrance journey, where each of us created our own custom scent. I’ve been in the fragrance and flavor industry for 20 years and until now I’ve never created my own signature scent.
Eight of us gathered at Sue’s apartment where she explained the seven major olfactive categories – Citrus, Floral, Fruity, Oriental, Chypre, Woody and Fougere. Sue compared fragrances to food and music and explained that each had a beginning, a middle and an end. In fragrance terms that translates to top notes, middle notes and base notes. We were then given a lifestyle questionnaire with 11 questions about our preferences that ranged from fabrics to seasons to vacation spots to film icons. We individually tallied our responses, which corresponded to four olfactive categories – Citrus, Floral, Oriental and Woody. Then Sue shared 14 fragrance accords with us such as Balsamic, Citrus, Green, Mossy, Ozonic, and Rose Floral. After evaluating the accords on blotters we were encouraged to choose up to four of our favorite fragrance directions, which would be used to create our custom, signature scents. I choose the Citrus, Gentle Floral, Balsamic and Woody accords and voilàEau de Trendincite was born. It is rather sweet and smells differently than I expected. It does have a sweet figgy and plum accord, which I like. The verdict is not out yet as I’m still getting accustomed to the fragrance and evaluating it. However, my mother and daughter love it!
Working for three leading fragrance houses, I wasn’t sure what to expect. Fragrance is a very personal experience and much more complex than one may think. I thought I would be formulating my own scent with my favorite accords – Bergamot, Orange flower and Vetiver with a hint of Musk and Vanilla. This was not the case. Sue uses a predetermined set of finished accords. I enjoyed my experience and I’m glad I had the opportunity to create my own scent. Sue’s fragrance exercise is perfect for fragrance novices who are looking to creatively express themselves with a custom signature scent.
To prepare for my family vacation to Mexico, I decided to treat myself to a pedicure. I wasn’t going to bother with a manicure because I rarely leave a nail salon without a smudge or a chip and I’m lucky if it even lasts for a week.
With the amount of sunscreen we use as a family, the chlorine from the pool, sand from the beach and the general use of my hands, there was no way a manicure would last and be worth the investment. The manicurist talked me into a gel manicure for $30. With little convincing I agreed. I’ve known about the gel technology for the last few years, but had no good reason to try it.
The mass market and professional nail care market has been growing at an exponential rate driven by the technological advances, including gel. According to Packaged Facts “The Nail Care Market in the U.S.” report, dollar sales of nail care products in the mass market will reach $2 billion in 2016. Kline’s “Professional Nail Care: Global Market Brief,” reported that the professional nail care category grew by over 25% globally in 2012. According to Kline, the introduction of over 30 important new gel products in the past two years helped spur the market’s strong performance. Gel products grew nearly 30% in 2012. Nail care is so popular, there’s even a new magazine Nail It! dedicated to the category.
With all of these nail stats and my need for an enduring manicure, now was a good reason to try it. I chose an iridescent, sparkly light pink color, similar to what I would have chosen for a regular manicure. However, there were less color choices. The process was similar to a regular manicure, except they make you wash your hands before they apply the specific gel polish, they don’t apply cream or massage your hands, and they wipe your nails clean with nail polish remover. In addition, the drying time is quicker because they use the uv light. Overall the experience was pleasant. My nails had a nice, smooth finish and seemed stronger than after a regular manicure. I left wondering if the manicure would survive the trip to Mexico and live up to my expectations.
Coincidentally when I arrived in Mexico, I noticed that the woman at the concierge desk had the same color nail polish as mine. I asked her if it was the gel manicure and how she liked the product. It was the same product and she was very happy with it. She explained how she cleans with Clorox and how the manicure holds up for at least two weeks, sometimes three.
To my surprise, the gel manicure held up and exceeded my expectations. It’s been over a week and I sufficiently challenged the technology…I dragged luggage through airports and in and out of airplanes and cars; I repeatedly applied sunscreen and zinc oxide to myself, two kids and husband; I waded in chlorinated pools and salty, ocean water; I frequently washed my hands and my kids’ hands; I hand-washed my fair share of dishes; and I bathed my kids nightly.
I’m very happy with the outcome. I’m definitely a convert and I’m not sure why I would opt for a regular manicure again. Now the burning questions are “how will I remove it?” and “what condition will my nails be in after?” Until next time…
Kale, the new superfood darling, is a cruciferous vegetable member of the cabbage family. I remember when it was that green, curly vegetable that restaurants used as a garnish to decorate the plate. I’m not a big fan and haven’t been converted yet.
According to Starchefs.com “chefs take note of kale for its bold appearance and complex flavor.” It’s so popular it’s being eaten raw, juiced, sauteed, baked, blanched, steamed, fried etc. High in fiber and nutrients, kale is reported to have anti-cancer health benefits. Raw foodists have been juicing and eating it for years, but it’s now going mainstream.
Organic Avenue recognized the benefits of kale early and offers a variety of kale products including the Green Monkey Smoothie crafted with banana and kale and Green LOVE* super juice features pear, lemon, kale, Swiss chard, spinach, parsley, collard greens and romaine. Swiss chard, Tuscan kale, spinach, cucumber, ginger, Kohlrabi, and fresh herbs are all in Good Means Go juice from newcomer Creative Juice. Kale Me Crazy will join the juice bar trend and launch in March in Atlanta. For those who prefer an alcoholic drink, there’s the Garden Variety Margarita with Blue agave blanco tequila, ginger & kale juice, lime juice, agave nectar and smoked sea salt from The Wayland.
Eat it raw…
Pure Food and Wine serves a Tuscan Kale with Shaved Fennel and Orange salad with orange blossom scented honey, fennel pollen, and candied almond crumbs while Fatty ‘Cue offers a Kale & Chicory salad with cincalok and green peppercorn dressing. Just Salad offers Winter Crunch Superfood made with Iceberg-Kale-Red cabbage, multigrain croutons, apples, wheatberries, broccoli, and shaved Parmesan. You know kale has hit critical mass when restaurant’s like Cheesecake Factory add it to their menu and serve Fresh Kale Salad. Watch out, because according to The Globe and Mail, the French are beginning to embrace it.
Some like it hot…
Red Medicine serves a Young Turnips with roasted banana, banana vinegar, fermented black bean, creme fraiche, and kale while Scampo offers Norwegian salt cod ravioli with roasted pork belly and Tuscan kale.
Brad’s Raw Food sells a variety of kale chips such as Vampire Killer-Leafy Kale and Nasty Hot-Leafy Kale and Earth Chips has Cheezy Kale and Chocolate Kale flavors.
The Chicago Tribune’s Food trends for 2013: What’s the next kale? article suggests that “vegetables will continue to move to the center of the plate” with kale being the current superstar. QSR supports this trend and sees ‘More fruits and vegetables’ as 10 Trends for 2013, and foresees kale “becoming more popular as a healthful option at some fast-casual restaurants and on college campuses.”
Is kale a fad or is it going to be part of our diet for good?
Perfumers and marketers continually look for inspiration and new ingredients. Following the trend to spicy and woody scents, saffron, the most expensive spice in the world, is making a comeback, particularly in fine fragrance. There have been quite a few new launches that highlight the luxury ingredient such as Byredo Black Saffron, which I mentioned in my Black is Still Black post, and Byredo Bullion.
Rose an already popular flower in fragrance, seems to be the trendy combination of choice. The Fragrance Kitchen introduced fifteen exclusive fragrances, two of which feature saffron – War of the Roses and Scent In A Bottle. Grossmith London recently launched the Black Label Collection and Saffron Rose is one of four scents, which is described as a “wonderfully rich and opulent scent.”
In flavors, saffron has long been used in cooking and gives food the golden yellow-orange hue. Lior Lev Sercarz of La Boite Biscuits & Spices uses saffron in six of his forty-one different blends – N.19 Salvador, N.20 Dali, N.21 Moruno, N.25 Escabeche, N.30 Mousa and N.33 Mishmish. Cat Cora’s Kitchen by Gaea is a new line of five Greek, saffron-based herbal teas. The flavors are Greek Herbal Tea with thyme, rosemary and saffron; Greek Green Tea with ginger, licorice and saffron; Greek Herbal Tea with honey, orange and saffron; Greek Herbal Tea with mint, lemongrass and saffron; and Greek Herbal Tea with cinnamon, cloves and saffron. Saffron has even trickled into vodka. Saffron Vodka by Sub Rosa Spirits is distilled with eight spices – “toasted cumin, lemony coriander, a hint of ginger, and just a touch of heat and the aromatics of saffron.”
Keep your eyes peeled as saffron emerges in new flavor and fragrance products. Have you noticed any new products with saffron? Tried any new dishes from chefs using saffron in unexpected places?
When you ask my kids, “What’s mommy’s favorite color?” without hesitation they will answer “black.” Perhaps growing up in NYC is where I learned to love black. My entire wardrobe is black. However, when I was growing up as a child, they didn’t make black clothes for babies or children. It was considered taboo. Today my daugther’s wardrobe consists of a variety of fashionable black clothes from head to toe. Sadly but fittingly, when my father passed away a year and a half ago, my daughter wore a silky black blouse, black skirt, black tights and black patent leather shoes to the funeral. When asked by a guest, did I buy this outfit specifically for the occasion, I replied “no, fortunately we had it.”
While on the subject of fashion…the LBD never goes out of style and is constantly being reinvented through new materials and designs. Tonight I had dinner with my family in Ridge Hill (new shopping center in Yonkers) and I happened to pass a White House / Black Market shop. I hate shopping, but was familiar with the store (my close friend raves about it), so I went in. I have to admit the “black” attracted me to the store. To my surprise, they had some very nice clothes. The materials, textures, and designs were classic yet contemporary and well tailored. The concept was simple, the clothes were merchandised well and the staff was friendly. The store offers black and white clothes and each season they focus on an accent color such as red, wine, and now metallic gold / silver for the holidays. I walked away with a new black and white patterned dress and the store gained a new customer. I think I’ll be back.
Moving to packaging…when I was in art school at Washington University in St. Louis (many years ago) we had an advertising project to design a new dog food package for Purina. Purina invited us to present our concepts. At the time, I designed a sleek black package. This was unheard of – food wasn’t ever packaged in black, not even dog food. Flash forward. Here are just a few examples of current black dog food packages …Walmart Pure Balance, Merrick Grain Free and ProBiotic Live.
Black is now a standard packaging color in beauty care products. About seven years ago I remember when black was the “it” package color and naming convention in men’s fine fragrance with the likes of Polo Black and Double Black, Kenneth Cole Black and Vintage Black, and Kiton Black.
The English word black isn’t good enough and the newest buzzword is “Noir” (black in French). A few new honorable mentions are Chanel Coco Noir, which the company describes as “nocturnal Baroque – a celebration of Gabrielle Chanel’s use of black and Venice’s influence on her designs and her life,” Tom Ford Noir and Agent Provocateur Pétale Noir.