British experimental food design group Lick Me I’m Delicious has created a range of handcrafted sniff-and-lick scents, called the Edible Fragrance Factory.
Individuals can apply the perfumes to the skin, spritz them onto edible fragrance strips, or spray them directly into the mouth. Made with alcohol essence, flavours include Popcorn, Bacon Sandwich, Gingerbeer and Horseradish.
This is a novel approach to perfumery with an equally curious choice of taste catalysts – a wider trend seen across the food and beverage landscape. For more, see Extreme Ingredients.
As explored in Brand Stretch, crafty product developers are using a ‘cross-application’ approach to make their products stand out in saturated categories. This includes making traditionally inedible products edible through clever use of natural ingredients and clean production processes.
In a similar vein, we recently featured Danish chef, food writer and photographer Kille Enna’s line of edible perfumes, made with flower extracts, roots, herbs and bark. The fragrances are designed to be enjoyed after a meal or as a “natural cocktail”.
To find out how fragrance is being used to enhance confectionery and alcohol experiences, read Alcohol + Fragrance Partnerships and The New Afternoon Tea (see French perfumer Diptyque’s take on the British ritual). For a deeper dive into new digestible formats, see Food & Materials: New Edible Forms.
For more on innovative scent experiences, see our recent coverage of the AIX Scent Fair.