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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

Nigella's Brilliant Secret for Better Bread

Starchy water. We know by now to always save at least a ladleful of that cloudy, well-salted liquid after boiling a pot of pasta, an ingredient necessary for transforming a skillet of melted fat and beaten eggs into silky carbonara, or for seamlessly melting grated Parmesan into creamy vodka sauce so the mixture becomes a proper emulsion, nary a cheese clump in sight. And what about the water used for boiling potatoes? I’ll never forget a line in Laura Ingalls Wilder’s The Long Winter: “There was no milk but Ma said, ‘leave a very little of the boiling water in, and after you mash them beat them extra hard with a big spoon.’ The potatoes turned out white and fluffy.” I haven’t made mashed potatoes with milk since—just butter and starchy water.

The point is clear: Be it science or magic, that cloudy water left over from boiling pasta or potatoes holds the key to a lot of deliciousness. And where there is deliciousness, there is usually also the work of Nigella Lawson.


* This article was originally published here


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