YouSaid · the spoken record

Gilles Andrier

lines on the record: 12
first: 2026-02-20
most recent: 2026-02-20
sittings or episodes: 1
sources: podcast

Every line below is reproduced as it was said and linked to the record it came from. Nothing here is summarised or generated. Directory · Search · Corrections

“The second thing is really about being entrepreneurs. I think finding ways to through the innovation, I think that's extremely important, which is at the core of what we do.”
2026-02-20 · In Good Company with Nicolai Tangen · HIGHLIGHTS: Gilles Andrier - CEO of Givaudan · IDENTIFIED FROM THE TRANSCRIPT · source
“It goes back a bit to the culture, I think it's really about back to the performing and caring. I would say that You know, we have learned first is to equity story that we have created, you know, committing on very ambitious targets always. That has really, in a way, looking backwards, always helped me, helped us, that not being shy about setting ambitious targets which look intimidating, but that's the only way you're going to get to them or close to them. And the thing is that what we have managed, you know, I've done, we run the company with five-year cycles, so it's been four, five, four times five-year cycle we've done. We have always delivered on everything that we've committed. So this is something that is really ingrained in what we do is really to deliver on what you promise.”
2026-02-20 · In Good Company with Nicolai Tangen · HIGHLIGHTS: Gilles Andrier - CEO of Givaudan · IDENTIFIED FROM THE TRANSCRIPT · source
“I cannot talk on their behalf because I've never worked for them. I compete with them. But the only thing I can say is that that's how our clients talk about us. You know, the way I just defined the culture of Givodon actually was something that we really echoes the way we are being talked about. So I think the humanity side, the caring side is something that maybe defines us not that the others are not human, but essentially that's what's come out very strongly.”
2026-02-20 · In Good Company with Nicolai Tangen · HIGHLIGHTS: Gilles Andrier - CEO of Givaudan · IDENTIFIED FROM THE TRANSCRIPT · source
“Yeah, but you know, I'm also a very humble guy, so it's not such a thing where I said I woke up one morning and said, here's going to be the counter. I think there was a magic fit between what Given had in its core DNA and who I was, who I am, and the match was there. So yes, I define myself as this, the performing guy.”
2026-02-20 · In Good Company with Nicolai Tangen · HIGHLIGHTS: Gilles Andrier - CEO of Givaudan · IDENTIFIED FROM THE TRANSCRIPT · source
“You don't choose your whatever you have to eat for hours. So actually the impact of livers is a few seconds, a few minutes. So it's really about the first impact. When you peel an orange, when you smell an orange, it's all those volatiles which comes to you. Then you have sweetness and so forth over time. But the big difference between flavor and fragrance is that in fragrance you have the top notes, but then when you have a perfume, you're going to wear it maybe for a few hours. So you expect the dry downs, the smells continuing to diffuse over time in flavors. It's basically the impact is very short at the beginning.”
2026-02-20 · In Good Company with Nicolai Tangen · HIGHLIGHTS: Gilles Andrier - CEO of Givaudan · IDENTIFIED FROM THE TRANSCRIPT · source
“The top notes is really the profile. When you smell, so you have top notes, middle notes dry down. That's in perfumery. Well, in flavors, when you eat something, most of what you experience in the taste are actually the top notes, the volatil”
2026-02-20 · In Good Company with Nicolai Tangen · HIGHLIGHTS: Gilles Andrier - CEO of Givaudan · IDENTIFIED FROM THE TRANSCRIPT · source
“Flavors. So it's more or less the same business, but the application is different. So what we described about fine fragances, but then obviously fragances going into home care, into personal care, into hair care, it's the same process, the same briefing, the same skill set. And then you have the same for flavors where the application would be beverage, would be food, would be sweets because most of the time, yes, the food provides a lot of taste, but because of the fact that you have packaged food and so forth, a lot of what we call the volatilize, the top notes disappear in the process. You need to put back some of those top nodes, those flavors, which are going to create the really fresh strawberry that you expect from.”
2026-02-20 · In Good Company with Nicolai Tangen · HIGHLIGHTS: Gilles Andrier - CEO of Givaudan · IDENTIFIED FROM THE TRANSCRIPT · source
“Yeah, yeah, yeah, the accuracy is like the perfect ear, maybe, and so forth. But even if you have the perfect ear, does it make you a Mozart? I don't know. So it's really about having a lot of passion for it because you need, you're going to do that for the next 40 years. You really need to love it because it's tough. It looks very nice on paper. It's magic. But we discussed about the briefing process. You are in competition. As an individual perfumer, you're going to lose a brief nine times out of 10 or eight times out of 10. So you have a lot of deceptions, you have a lot of setbacks, and you need to grab all your confidence to go on the next brief and to be continuously creative. So resilience, persistence is extremely important. Then obviously having this creativity, this generation of new ideas and so forth. Is obviously important.”
2026-02-20 · In Good Company with Nicolai Tangen · HIGHLIGHTS: Gilles Andrier - CEO of Givaudan · IDENTIFIED FROM THE TRANSCRIPT · source
“Yeah, and the perfumery school of Givodo is very well known because it has been established more than almost 80 years ago. It actually train created 40% of the world performed solely in the world were created by performers coming from the School of Human Rights. So it's a well-renowned. So to characterize what needs to be a perfumer, it starts there. So we select them on the basis of can they smell, obviously, but this magic about the nose, everybody has more or less a good nose. I mean, but the difference between.”
2026-02-20 · In Good Company with Nicolai Tangen · HIGHLIGHTS: Gilles Andrier - CEO of Givaudan · IDENTIFIED FROM THE TRANSCRIPT · source
“Brief, but we are going to have the fine fragrance perfumers out of New York, out of Paris, out of maybe some other places, and we're going to create some ideas, and it's going to be like a funnel with the team of Tom Ford to actually select, eliminate, and they're going to do that with the other fragrance houses. And at some point, we're going to find a few leads. On which we're going to work together, make some consumer tests and so forth. And then that can take three weeks with a very small client, two, three years it can take a long time. And the best wins.”
2026-02-20 · In Good Company with Nicolai Tangen · HIGHLIGHTS: Gilles Andrier - CEO of Givaudan · IDENTIFIED FROM THE TRANSCRIPT · source
“So basically, that's what's called a brief. So, you're going to issue a brief, you are the product manager, the marketing director of Tom Ford at the sale order, and you're going to issue a brief, and you're going to brief us, but alongside other fragments houses, because it's a competitive brief and you want to get the best out of the creativity of a broad range of performers. So that's how you go about it. We might actually define the brief together because we might help you in defining the brief what type of consumers. How does it position itself with the other perfumes that you have under the Tom Ford area? You might have some ideas. So it's really we enter a co-development process together through the brief and then we have 200 perfumers around the world. We're not going to have 200 perfumers working on the Tom Foll.”
2026-02-20 · In Good Company with Nicolai Tangen · HIGHLIGHTS: Gilles Andrier - CEO of Givaudan · IDENTIFIED FROM THE TRANSCRIPT · source
“I can see it in different ways. We make the world taste and smell very good. But we actually really thought about our purpose a little while ago and we wanted to expand beyond just a world of fragrances and flavors. So the way we express what we do and what we are meant to do is to make consumers happier and healthier, which gives us a broader perspective on what we could do for them beyond the Taysons now.”
2026-02-20 · In Good Company with Nicolai Tangen · HIGHLIGHTS: Gilles Andrier - CEO of Givaudan · IDENTIFIED FROM THE TRANSCRIPT · source