From Vanilla to Natural Vanillin
Today, vanilla bean production only covers 1% of the global demand for vanillin, so manufacturers have no choice but to use industrially-produced vanilla extract substitutes. But consumers are demanding natural ingredients and healthier products, and the food industry has to meet their expectations. Replacing artificial vanillin with a natural vanilla extract substitute is becoming a key competitive advantage.
One of the most intensely studied and beneficial processes to obtain vanillin is the bioconversion of ferulic acid, a by-product of rice bran oil.
Why switching to Syensqo Natural Vanillin?
Rhovanil® Natural offers a high-intensity natural vanilla flavor and typical vanillin notes for a better taste experience in a wide variety of applications. The optimization of the industrial process enables a reduction in production costs and an increase in competitiveness while still ensuring a natural product. An approved solution used by leading food companies for the production of confectionery, bakery, beverages, pastry, nutrition, and dairy products.
High Naturalness
- Raw material from a natural source (non GMO rice bran)
- Fermentation process free from GMM
- Clean label suitable in EU and US
High Sensoriality
- A versatile sensory profile from sweet and soft to very intense vanillin
- Stable, sweet, and creamy vanillin flavor
- Crystal White ingredient
- Great performances from masking off notes to boosting flavors
- A large compatibility with all kind of applications
High Quality
- EU/US natural flavor regulation compliant
- TTB compliant
- Kosher, Halal, Vegan and Allergen free
- High purity and full traceability
