Are we running out of vanilla?
It didn’t take long for vanilla demand to exceed supply from the farms of Madagascar. In the 1800s and 1900s, chemists took over from botanists to expand supply of the flavor. Vanillin, the main flavor component of cured vanilla beans, was synthesized variously from pine bark, clove oil, rice bran, and lignin.
“The amount of all the vanilla beans in the world is not sufficient to flavor everything that everyone wants to flavor with vanilla.”
Rhône-Poulenc, now Solvay, commercialized a pure petrochemical route in the 1970s. In recent years, of the roughly 18,000 metric tons of vanilla flavor produced annually, about 85% is vanillin synthesized from the petrochemical precursor guaiacol. Most of the rest is from lignin.
But the traditional vanilla bean is starting to enjoy a renaissance, thanks to consumer demand for all-natural foods and beverages. Last year, a string of giant food companies, including General Mills, Hershey’s, Kellogg’s, and Nestlé, vowed to eliminate artificial flavors and other additives from many foods sold in the U.S.
There is a problem, however: World production of natural vanilla is tiny and has been falling in recent years. Less than 1% of vanilla flavor comes from actual vanilla orchids. With demand on the upswing, trade in the coveted flavor is out of balance.
Read more at Chemical & Engineering News