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Type: Article

The vanilla market in Madagascar has been impacted by the adoption of natural flavors and climate change.

Vanilla’s Perpetual Crisis

Understanding the factors that play crucial roles in supply chain instability.

Grown in Madagascar, vanilla CO₂ brings complexity and richness to fragrances.

Perfumer Notes: Vanilla CO₂

Grown in Madagascar, vanilla CO₂ brings complexity and richness to fragrances.

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Forward Thinking: Sweet on Vanilla

Vanilla is a tried-and-true flavor and fragrance that connotes warmth and comfort. In flavor, it’s most commonly used in ice cream and confections. In fragrance, it crosses categories including air care, fine fragrance and personal care.

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Processing Vanilla inside Madagascar

More than 140 years after Wilhelm Haarmann and Ferdinand Tiemann synthesized vanillin from pine bark, Symrise has unveiled a vanilla extraction facility in Benavony, Madagascar, which combines the company’s ingredient heritage with contemporary technology and sustainability initiatives.

Green Vanilla Bean Quality

Understanding the parameters of the vanilla bean brings about potential for control, management and flexibility in process operation and in the quality of the final product

Forward Thinking: Sweet on Vanilla

Vanilla has warmed its way into flavorists' and perfumers' palettes as a classic, yet on-trend ingredient

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Forward Thinking: Enchanted By Vanilla

Consumers still have a sweet spot for this tried-and-true flavor and fragrance.

Vanilla 2003: First International Congress

From candles to body sprays, air fresheners to ice cream, vanilla’s increasing ubiquity has made it a key flavor and fragrance component. This growing popularity, then, gives rise to a whole series of issues involving commercial markets, sourcing, regional variations in product, extraction, analysis and authentication, and synthesis, among many others.

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Vanilla Enters the World of Genomics

Within the last few years, the development of new DNA sequencing technologies has revolutionized the study of crop plants. New technologies are now available that provide high-throughput DNA sequence coverage at low cost, making their application to smaller crops possible. Two research groups are currently applying these new technologies to Vanilla planifolia to study some of the important issues with Vanilla, such as disease susceptibility and vanillin biosynthesis.

The Quality of Cured Vanilla Beans

Flavor and sensory attributes and mouthfeel

Twenty-five Years of FEMA Vanilla Research

The inherent composition of a natural product such as vanilla may change over the years, and the growing sophistication of would-be adulterators may lead to novel attempts at "stretching" vanilla. The methods of analysis must therefore be periodically updated to reflect current conditions and to maintain their effectiveness.

Last Word: Vanilla, Ethics, and Market Drivers

A conversation with Scott May, VP, global sweet goods, Givaudan

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Key materials: Inside Vanilla

Vanilla planifolia’s botany, curing options, cultural history and future market prospects

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The State of Vanilla

Confections, candles, baked goods, fine fragrances, ice cream, lotions, sodas, oral care, snack foods: vanilla is arguably one of the most popular flavor and fragrance materials.

Vanilla: Anything but Plain

Mike Fasano outlines the complexities and nuances of vanilla extracts

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The Starting Point: Vanilla Sustainability in Madagascar

Seeking supply stability, ethical procurement practices, improved quality and more in one of the world’s most important and challenging sourcing regions.

The State of Vanilla: Challenges and Opportunities

“Madagascar produces 80% of the global [supply] for vanilla,” says Scott May, Givaudan’s global head of sweet goods and dairy. In light of such a fi gure, it is easy to see how even isolated regional events can have debilitating effects on a global scale.

Optimizing the Traditional Curing of Vanilla Beans

A reappraisal of blanching and fermentation methods.

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