Natural vanilla is used to flavor countless foods around the world. It is one of the most important flavor-giving natural ingredients in the world.
Existing types of further processing
The extraction of vanilla is the most common further processing (intermediate stage) of this natural product. This results in pure vanilla extracts or natural vanilla flavors in different concentrations, alcoholic and non-alcoholic. For better further processing in some industrial (dry) applications, the previously extracted flavor substances are transferred to dry carriers (e.g., maltodextrin) by spray drying, or emulsifiers are required for further processing in fatty products when used as liquid flavoring. Either vanilla beans (usually only the vanilla pulp they contain) or vanilla powder (which quickly loses its aromatizing properties due to the reduction in size during storage) are used in the household and in food processing.
Different extraction media dissolve the flavoring components from the vanilla beans to varying degrees of completeness and proportions. To this day, an aroma profile that fully reflects all the complexity of the vanilla bean has not been achieved, due to inefficiencies and losses in each industrial processing step.
It is not always possible for the user to see exactly what quantities of the raw material have been processed. The auxiliary variable vanillin content (only one of >450 known flavoring substances contained in vanilla), the common "x-fold" definition for extracts and non-meaningful percentages on food ingredient lists create a pseudo-transparency within the framework of current legislation.
All 3 of the above specification parameters regularly raise questions about authenticity, product quality and price justification.
The answer to the aforementioned challenges and shortcomings of today's methods is the micronization of the ENTIRE vanilla pod and the immediate incorporation of the finely ground vanilla into a liquid carrier that is already found in the food to be produced with it later (e.g., cocoa butter in chocolate, glucose/fructose syrups or vegetable fats in ice cream, liquid sugar in baked goods, and much more).
For this purpose, we have developed a process that is specially designed for the micronization of the vanilla bean.
The advantages of the technology are
- unique, complex, very natural aroma profile of the whole vanilla bean as a unique selling point
- more intense than extracts and natural vanilla flavors obtained from the same amount of vanilla beans -strong (dark) coloring due to complete processing of the pulp, the aromatic capsule shell, the vanilla seeds and the aromatic oils of the vanilla bean
- stable, long-lasting aroma properties
- complete transparency in the advertising process
- Increasing the bioavailability of the natural components and trace elements of vanilla compared to all current types of further processing
- completely new marketing opportunity/market novelty - novel texture
- Very easy further processing adapted to each application
- can be produced, for example, from Vanilla Planifolia, Vanilla Tahitensis, Vanilla Pompona or from its “cuvée”
- Reduces dependencies on the flavor industry
- Supports food clarity
- cheaper to produce than vanilla extracts with the same amount of vanilla bean
Our 100% guarantee
- 100% natural and authentic flavoring
- 100% free of excipients
- 100% free of preservatives and artificial flavors
- 100% homogeneous, no fluctuation within batches, no segregation
- 100% alcohol-free / kosher-suitable
Entirely in line with our claim "Tailors of Taste"
Ask us about sampling and joint development projects with our sales and R&D team!