Properties

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 which naturally occurs in the cell walls of plants such as rice or maize. As a precursor, ferulic acid is a ubiquitous and readily available substance that shares high structural similarity to vanillin and can be naturally released by a combination of physical and enzymatic processes which fully meet EU and US natural flavor regulations.

Switch to the Most Advanced 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, ice cream, and dairy products.