Vanillin

Vanillin: The Journey from Bean to Synthesis

Vanillin is a synthetic or naturally occurring compound responsible for the characteristic flavour and aroma of vanilla. In the olden days, vanillin could only be derived from vanilla beans. Vanilla is the world’s most popular flavour with a rich history, but natural sources can’t keep up with global demand. Technology can make the warm taste of vanilla accessible to everybody and today the majority of vanillin used in products is actually synthetic, rather than extracted from vanilla beans.

This food grade vanillin is a high-quality synthetic flavouring powder produced from natural sources including renewable, bio-based raw material derived from Norway spruce trees. It has an intense and distinct flavour profile that makes it ideal for use in a wide range of applications, including baked goods, desserts, ice creams, dairy products, and beverages. The taste is pure and smooth vanilla, similar to the Bourbon variety of vanilla.

Balancing Demand & Environmental Impact

Synthetic vanillin can be produced more efficiently and in larger quantities than natural vanillin, which can help to reduce the environmental impact associated with the cultivation, harvesting, and processing of natural vanilla. Additionally, synthetic vanillin production can also help to reduce the pressure on natural resources, such as land, water, and energy, that are required for natural vanilla production. Then the land saved could instead be dedicated to cultivating more essential food crops, contributing to food security and use of resources.

The production of synthetic vanillin can also have negative environmental impacts and often involves the use of petrochemicals. However this vanillin is a much more sustainable option, made from sources including lignin which found in trees and is a byproduct of the paper and pulp industry. Extracting vanillin from lignin is a valuable and eco-friendly way to create a highly-concentrated flavouring compound.

Excellent in value

Our resealable tubes of vanillin powder ensure that the flavouring stays fresh. One of the key benefits of using vanillin is that it is highly concentrated, meaning that a very small amount can go a long way in terms of flavour. It is important not to overuse as excessive quantities can lead to an unfavourable outcome. It’s generally recommended to start with a small amount and adjust to taste.

We recommend the following dosage starting points:

• 0.02% for masking off-notes
• 0.1% as main flavouring
Example: for a 1kg cake, we recommend you add 0.5g to 1g of vanillin.