Tempting tastes

London – LS:N Global spoke to Fragrant Supper Club founder Louise Bloor about olfaction, food and her unique dining experience.

• Bloor conducts her supper clubs from her Dalston home
• Creations include a tobacco-infused panna cotta, and a rose and pink pepper ice cream

Speaking to senior journalist Rowland Manthorpe at this year’s Beauty Futures Network Evening, Bloor explained what guests can expect from one of her intimate dinners.

Her roots as a perfumer and her passion for cooking led Bloor to combine the two, creating dishes that enhance taste by experimenting with surprising or incongruous scent pairings.

As Oxford University’s Professor Charles Spence explained, scent can play a powerful role in affecting the consumer’s experience of a product.

Food and drinks brands are already infusing their packaging with scent to trigger cognitive associations with freshness, and this holds great potential for beauty brands.

‘The idea of combining food and fragrance is untapped,’ Bloor told LS:N Global. ‘The introduction of scent cues to products, particularly in the beauty industry, is something we haven’t really seen yet.’

The Big Picture: Beauty brands have only scratched the surface when it comes to olfaction. Find out more with our microtrend Sensory Splurge. For more on the latest insights from the rapidly innovating world of beauty, buy a copy of our Beauty Futures 2015 report.