This vanillin obtained via the bio-transformation of ferulic acid is considered as a natural ingredient both for the US or the European market. Mainly used in the flavoring industry as natural alternative of Ethyl-vanillin or to reinforce the vanilla taste in dairy, bakery, ice creams, candy or chocolate applications. This product is not derived from any Vanilla beans but from Rice brans.

APPLICATIONS

Flavors
Spirits
Bakery
Candy
Ice creams
Chocolates

BENEFITS

Natural for US and EU markets
Cost efficient
Easy to use
Natural Ethyl vanillin replacer
Bitter masking effect