Vanilla is one of the most common flavours for sweet treats around the world. But is the farming of this much-loved spice sustainable? And, if not, should we be consuming it at all?
A new partnership with Symrise will see Kellogg use 100% responsibly sourced vanilla by the end of the year. FoodNavigator speaks to the German flavours and fragrances firm to find out more.
Similar to consumer trends in retail, home bakers are opting for bite-sized baked goods and healthier ingredients – making a star of citrus, coconut and hibiscus, though seasonal favorites hold strong.
UK flavor house Maverick Innovations will set up a US manufacturing hub in the next five years; bolstering its presence with British flavors like banana and custard, its CEO says.
Borregaard's vanillin and ethyl vanillin plant in Norway has acquired the food safety certification FSSC22000 to distinguish it from a rise in competitors.
Rhodia Aroma Performance has introduced a range of intense vanilla flavors that it claims allows manufacturers to differentiate products and mask off-notes.
Symrise is highlighting its aldehyde-free vanillin flavor, which it said can be used in functional food, nutraceutical and pharmaceutical applications without compromising active ingredients or causing browning in products.
A study into the origin of Tahitian vanilla has provided insight into opportunities for breeding new commercial varieties of the popular spice, claim scientists.
French supplier Euringus has developed three organic, clean-label
Bourbon Madagascar vanilla extracts that retain the volatile
flavours and vary in strength.
Diversifying supplies and managing risk for the world's most
expensive, and popular, natural flavour, for the first time
ingredients giant Danisco receives a batch of sustainable organic
vanilla from an Indian monk, reports Lindsey...
Nearly half of the world's vanillin supplies are sourced from China
but since tighter production rules arrived there a few years ago
there are now only two major Chinese producers left in the country,
reports Lindsey Partos....
The key ingredient in the most popular ice cream in the world faces
a rise in price, already at a 10 year high, as the worst cyclone in
two decades hits Madagascar, the leading producer of vanilla.
Proof that soaring price rises are not only branded in the hard
pushed natural vanilla market with the news this week that
Norwegian ingredients company Borregaard Synthesis has hiked up the
price for its line of synthetic vanillin...
When Cyclone Hudah struck the island of Madagascar in April 2000
destroying 15 per cent of the world's vanilla crop the news sent
prices rocketing for the peoples favourite ice cream ingredient.
The volatile vanilla market has seen food manufacturers turning to
synthetic substitutes as prices per kilo soar from double to treble
figures in recent years.
