Symrise Worldwide

The company has about 125 locations worldwide. Exciting things happen at these sites every day in the form of new products and customers, awards and collaborations.

After the award ceremony in Appartement Étoile: Marie Ousmane, Aliénor Massenet, Fragrance Foundation France Director Amélie Lavie and moderator Laurence Dorlhac (from left)


Success at home premiere for Fine Fragrances

On October 8, the Fine Fragrances team made history. For the first time ever, a Symrise perfumer was distinguished at the glamorous FiFi Awards in Paris. The scent “Copper de Comme des Garçons” by Master Perfumer Aliénor Massenet won over the panel of experts of the Fragrance Foundation France and was chosen as the best in the category, “Brand affiliated to a large Group.” The result is all the more special because the virtual awards ceremony took place in the recently inaugurated Appartement Étoile. The awards were presented by Philippe Ughetto and Amélie Lavie from the Fragrance Foundation France and moderator Laurence Dorlhac.


Symrise welcomes supply chain law

Even before the German Federal Government’s planned supply chain law goes into effect in 2021, Symrise is promoting more sustainable management. Along with 32 other companies and organizations, Symrise is supporting the Initiative for Sustainable Agricultural Supply Chains (INA) and endorsing the law, planned for early 2021. This law will formalize binding due diligence obligations in relation to human rights and environmental friendliness in companies. Sustainability is already firmly anchored in the Symrise corporate strategy. It also influences the entire global value chain.

“Our suppliers must adhere to our Code of Conduct which, in addition to providing full details on raw material sources, encompasses factors such as human rights, health and the environment,” says Bernhard Kott, Chief Sustainability Officer at Symrise.


Best citrus drink comes from Singapore

Team building and product development combined: Flavor APAC called on all colleagues to participate in the “APAC Citrus Challenge” in May. 14 teams with participants from various professions accepted the challenge and got to work. Each team had to decode local citrus fruits and develop their own drink from them. Two months later, the top five teams met in a video call for the final showdown and presented their results to more than 250 colleagues. The citrus beverages were evaluated based on a few factors. Aesthetics played a part but local authenticity and the excitement level generated by the beverage played a big part in the evaluation process as well.

Furthermore, since tasting was not possible at the virtual event, the organizers introduced a “sensory descriptors” category. The teams were able to use the Symscript language to at least describe the flavors of their creations to their colleagues. Ultimately, Team Singapore, consisting of Manice Teo, Yeo Chuan Rui, Victoria Acu Sing and Alvita Ardisara, nosed out the competition. Their drink “Kaffir Lime (Jeruk Purut) Potion” and other promising creations are now being analyzed by Symrise beverage experts. One or more ideas might even make it into the customer portfolio of local citrus drinks.


Learning to be more efficient

Scent & Care constantly strives to optimize its internal processes. The Mission LEAN workshops help it to do so. The results speak for themselves: The Consumer Fragrance Business Development Center in Holzminden is working significantly faster because the Sales team briefings now have 95 percent attendance rather than 50 percent. At Symrise India, 50 percent of the transport costs for bases were saved by changing to local suppliers. In São Paulo, customer samples are being prepared in 2.4 days rather than four thanks to more efficient quality controls.


South Americans want more naturalness

Consumers in South America are prepared to pay more for natural food products. This was the result of the latest Symrise naturalness study involving 1,500 participants in Mexico, Argentina, Brazil and Colombia. According to the study, product descriptions such as “natural,” “organic” and “fresh” have a positive effect on acceptance and thus on participants’ willingness to pay. At the same time, consumers react cautiously to ingredients with scientific or artificial-sounding names. Instead, they prefer familiar methods of food preparation. The survey focused on the Sweet, Dairy, Culinary, Snacks and Beverages business units.


Vegan vanilla ice cream gets started

In cooperation with the Emsland Group food company, Symrise developed a vegan vanilla ice cream that very closely resembles a milk-based ice cream. In the collaboration, the Emsland Group contributed the pea-protein base product and Symrise took care of the great taste. The new Symlife® Masking technology played a role as well – making it possible for the vanilla flavors to unfold just as well in a plant-based ice cream as they do in the milk-based version.


Farming tips for kids

In South Africa, BU Pet Food is bringing vegetable farming to kids. For this year’s Mandela Day, Pet Food colleagues helped children from the Berg-en-Dal elementary school in Paarl (near Cape Town) create their very own vegetable garden. They planted beets, spinach, carrots, cabbage, beans and peppers together. The vegetables are to be used in the school kitchen. The project is also intended to show students how they can grow their own vegetables at home. 8.5 million children in South Africa receive their only meal of the day at school.


Symrise Brazil protects the climate

Climate protection is taking on an increasingly high priority at Symrise Brazil. To this end, the company has joined the initiative “Compromisso com o Clima (Commitment for the Climate).” This is a network of companies that want to offset the greenhouse gas emissions from their production processes. They are currently supporting 19 climate projection projects in the region. Symrise Brazil offset 100 percent of its direct greenhouse gas emissions in 2019 by supporting a project that protects the Amazon rainforest. The “Agrocortex REDD” project tries to prevent deforestation by showing local people alternative sources of income.


Atos supports Symrise with digital transformation

Symrise is setting the course for a digital future. The company has extended its collaboration with Atos, a global leader in digital transformation, by five years, in order to increase its flexibility. A key goal of the long-term partnership is to strengthen Symrise’s innovative capabilities. The service provider supports Symrise with forward-thinking projects such as a machine learning-based solution in research and development, regular innovation meetings and design thinking workshops in the Atos Innovation Lab. Symrise hopes to use design thinking to more quickly identify new business ideas and increase efficiency, and to put solutions into practice. The first workshops are already taking place. This approach is supported by agile project methods. The new partnership agreement between the two companies covers the development and management of our business-critical applications and infrastructure services: this includes collaboration, SAP and database services, and network and cloud services. The result is more efficient and stabler IT operations.


­Test run for Symphony

The new, central information system Symphony has been tested successfully at a first Symrise site in September 2020. The test run at the Spanish PetFood site in Cervera should provide insights on planning business resources for the later Group-wide roll-out of the new ERP system. The activities in Cervera were preceded by an intensive two-year cooperation between colleagues from the Nutrition Segment, the Corporate Center and the management consultancy firm Deloitte, and ultimately took place under the highest hygiene standards due to the coronavirus crisis. The goal of the Symphony project is to harmonize, standardize and modernize business processes within the divisions. A central IT structure with just one core system should help to do so. After Cervera, a second pilot location will test the system before it is implemented at other locations.

Antoine Orluc (left) and Pedro Santiago from the Symphony Team in Cervera.


Social media platform

Symrise is extending its use of the social media platform SMARP for the Flavor Division and the Corporate Center to increase its reach on Facebook, Linked­In and Xing. Selected employees can now share prepared posts via their private profiles, to increase the amplification factor. Colleagues who monitor social media can then track which posts have achieved a wide and targeted reach. With these findings, Symrise can provide even more relevant content in the future. “SMARP gives a voice to colleagues from different positions to share our programs and launches,” says Flavor project manager Gaelle Dami.


Meeting at the virtual pub

Since Symrise UK couldn’t invite its customers for tastings due to coronavirus restrictions, the colleagues developed a creative alternative: The virtual pub garden. During a number of video conferences in July, 85 participants from 16 customers indulged in the tastes of the newest Symrise creations, which had been sent to them in advance alongside surveys, glasses and little gifts.


Acerola from Brazil: Organic and fair

Diana Food obtained the Fair Trade “Fair for Life” (FFL) certification, extending its range with a new, clean label, organic, and fair trade acerola powder that addresses the market’s need for immunity-boosting solutions, while adding environmental and social value to the product. Diana Food is the first ingredient supplier to offer Fair Trade certified acerola powder to the market. Suitable for tablets, beverages, and functional foods – as well as in savory or bakery applications for food preservation in some countries – this acerola powder contains a high level of antioxidants, is as clean as dried-on acacia fiber, and offers the distinctive benefits of FFL certification.


Send an email to us with your answer by 11/20/2020: You could win a CHROMA Type 301 pro knife kit!

Only submissions by Symrise Group employees will be considered.

Employees in Holzminden share their impressions as consumers in the early stages of scent development. How long have these sniff tests been conducted?

1. Three years

2. Six years

3. Nine years

Team Spirit winners Q2 2020 These colleagues are happy to have won a backpack: 1. Claas Brennecke (Germany) 2. Rene Kruse (Germany) 3. Michael Dottin (Germany) 4. Kathrin Schlüter (Germany) 5. Niklas Schröder (Germany)

No gallery due to the limitations in connection with the coronavirus pandemic.

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