A world first – innovation for the use
of natural vanilla in food

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.

Quality

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.

• Unique, complex, very natural flavour profile of the whole vanilla pod as a unique selling point
• more intense than extracts and natural vanilla flavours obtained from the same quantity of vanilla pods
• strong (dark) colouring due to complete processing of the pulp, the aromatic capsule shell, the vanilla seeds and the aromatic oils of the vanilla pod
• The ‘black dots’ (crushed seeds and pod parts), which are so popular in end products such as ice creams, are already contained in micronised vanilla. There is no need to purchase an additional ingredient such as vanilla seeds and/or extracted powder, which are often difficult to obtain and expensive. Parts lists are smaller, procurement is simplified
• Stable, long-lasting flavour characteristics
• Complete transparency in the labelling
• Increased bioavailability of the natural components and trace elements of vanilla compared to all current processing methods
• Completely new marketing opportunity / market novelty
• Novel texture
• Very simple further processing adapted to every application
• can be produced from Vanilla Planifolia, Vanilla Tahitensis, Vanilla Pompona or its ‘cuvée’, for example
• reduces dependence on the flavouring industry
• supports food clarity
• cheaper to produce than vanilla extracts with the same amount of vanilla pods used

• 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!