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Can firms clean up vanillin's clean label image amid natural supply shortages?

 

Analyst Jara Zicha told FoodNavigator it is difficult to say how long this will last, but the last time vanilla prices spiked back in 2002, it took four years before they came back down.

But these supply difficulties are nothing new – vanilla has always suffered from a highly labour intensive cultivation method, temperamental plant life cycle and curing process that can take up to six months – and so alternatives are widely available.

Natural vanillin comes from the bean or ‘fruit’ of the flowering vanilla orchid, and it is this compound that provides vanilla flavour. But vanillin can also be synthesised from petrochemicals or wood, and one response to dealing with the price hike is to switch to artificial vanillin.

 

You can read the full article HERE

 

Food Labelling Services comments:

Whether it is natural vanilla or artificial vanillin that is used, it is imperative the the flavours are labelled correctly, and that any natural flavour is natural as defined in Regulation (EC)1334/2008. Consumers are becomming more aware of natural vs artificial flavours, and clean labels are dominating the markets.