Sign up!
World class news for the beauty and cosmetics industries
Laura Giffard

Communications Manager

Brand and design expert with a love of food, health and beauty. Laura is one of Parker Williams’ more tenacious and inquisitive bright thinkers, with her expertise spanning strategy, trends and communication ideas.

Laura has worked for clients across B2B and B2C with a potent mix of major brands including Google, The British Heart Foundation, PZ Cussons, L’Oréal, bliss, Modalu, Fiorelli, Bronnley and Original Additions. She holds an MBA in Entrepreneurship from The University of Liverpool and is bilingual in English and Italian and speaks fluent French, Spanish and Portuguese.

Website: www.parkerwilliams.co.uk

Follow us
Rethinking loose powder: a cleaner, smarter way forward

Rethinking loose powder: a cleaner, smarter way forward

Why refillable 10 ml formats are redefining premium fragrance strategies

Why refillable 10 ml formats are redefining premium fragrance strategies

FOCUS

Cosmoprof 2026 is set to deliver an even more global and balanced edition

Cosmoprof 2026 is set to deliver an even more global and balanced edition

Cosmoprof Worldwide Bologna prepares to host its 57th edition. From March 26 to 29, 2026, the event will host over...

The Age of Flow: Five key trends for 2026 and beyond

The Age of Flow: Five key trends for 2026 and beyond

The beauty industry is entering a new phase of transformation - one shaped by constant movement, uncertainty, and acceleration, but also...

Rethinking loose powder: a cleaner, smarter way forward

Rethinking loose powder: a cleaner, smarter way forward

Loose powder has long been a backstage essential and consumer favorite—yet its packaging has remained frustratingly messy, wasteful, and...

Fragrance Innovation - January 2026

Fragrance Innovation - January 2026

Every year in Paris, the Fragrance Innovation Summit brings together from the fine perfumery industry—composition houses, brands,...

We use cookies to give you a better browsing experience. By continuing your visit to this site, you accept the use of cookies. Read more and set cookies
accept