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Interparfums FY 2022: record earnings as operating profit soars 33 percent

THE WHAT? Interparfums has reported its results for the 2022 fiscal year. The fragrance giant recorded record earnings for the full year with net income up 40 percent on 2021’s figures and sales rising 26 percent to €706.6 million. THE DETAILS The company noted that it had extended its partnership with Montblanc until December 31, 2030 and, subject to the General Meeting’s ratification, hit its goal of achieving gender parity on its board. THE WHY? Philippe Benacin, Chairman and CEO, commented, “Against the backdrop of a turbulent economic and geopolitical environment, our sales and earnings continued to grow in 2022. In 2023, although many uncertainties still exist, this positive momentum should continue with sales expected to reach €750 million, driven by the continuing appeal of our brands for consumers in a global perfume market that remains buoyant.” The post Interparfums FY 2022: record earnings as operating profit soars 33 percent appeared first on Global Cosme

An Ode to Slimy, Slippery, Sticky Food

Few foods paint upon the blank canvas of a bowl of jasmine rice quite as brilliantly as natto. A much-loved Japanese dish of fermented soybeans, natto complements the rice sitting beneath, its gooey, stringy texture and pungent aroma lending the plain grains a satisfying kick. The moment natto hits my tongue, the luscious mouthfeel leaves me craving another bite.

This simple breakfast—topped with the sharp fragrance of garnishes like mustard, soy sauce, and chopped spring onions—appeared frequently on my family's table when I was growing up. With an enthusiasm instilled in me by my father from the time he spent in Japan, I always devoured natto, delighting in its punchy flavor and never minding its sticky texture. Natto and similarly slick foods such as seaweed and mountain yam (usually known as nagaimo or yamaimo) were permanent fixtures in my diet, their distinctly slippery textures downright slurp-worthy.


* This article was originally published here


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