OUR VANILLA FLAVOUR

Givaudan, as a worldwide leader in the flavour ingredient industry, has over 100 years of experience in globally sourcing vanilla beans and extracting vanilla. This complements our flavour development expertise in multiple application areas, including dairy, ice cream, bakery and beverage products.

As one of the world's largest buyers and processors of vanilla beans, we have dedicated teams that travel to vanilla-growing countries to inspect and select the highest quality vanilla beans.

Givaudan has also developed special extraction methods which capture the full profile of the vanilla beans. These unique processes retain the full bouquet of vanilla extract even at its higher folds. We have a whole range of vanilla extracts – besides possessing blending capabilities – to customise flavour profiles as required.

Our strengths in the development of vanilla flavours:

  • we have a very broad product portfolio which covers everything from basic vanilla extracts to extract specialities and any kind of vanilla flavour
  • none of our competitors is able to offer such a variation of products
  • differentiation is achieved with natural vanilla products in every conceivable form of delivery and strength
  • diverse extract and flavour profiles are achieved through proprietary processing, global sourcing and delivery systems

Extracts: these products, ranging from 1-fold to 20-fold in strength, are manufactured from three different qualities of beans: Madagascar, Comores, Reunion (also known as bourbon), Bali and Java. Blends of the three types are also available to meet specific cost and flavour requirements. Extracts of beans from other areas are available on request. Vanilla extracts do not contain any other flavouring ingredient and can include:

  • bourbon vanilla extract
  • Indonesian, Mexican and Tahitian flavour profiles
  • concentrated vanilla extracts/oleoresins
  • natural vanillin produced by fermentation
  • vanilla infusion
  • ground vanilla bean residues
  • extracts in powder form

Extract Folds: 13.35oz of vanilla beans at 25% moisture per gallon, of 35% alcohol, is 1-fold vanilla. An increase in the number of units of vanilla proportionately increases the 'fold' strength of the extract:

  • 1-fold - the extractive matter of 100g of vanilla beans is contained in 1 litre of finished extract
  • 10-fold - the extractive matter of 1kg of vanilla beans is contained in 1 litre of finished extract
  • 20-fold - the extractive matter of 2kg of vanilla beans is contained in 1 litre of finished extract

Flavour types
Types of vanilla flavours include Natural, Nature Identical (NI) and Artificial. Categorisation depends on the regional regulatory legislation. The flavourists combine the various vanilla extracts described below and can then add specific flavour nuances such as cocoa extract, almond oil or natural diacetyl until the desired profile is achieved:

  • Natural vanilla flavours:
    • with or without ingredients derived from vanilla beans
    • natural flavour ingredients occurring in nature

  • Nature Identical (NI) flavours:
    • not sourced from vanilla beans
    • advantages over natural flavours in some markets

    flavour profile can be standardised and constant from year to year
    flavours free of precipitates and can be made colourless
    more economical

  • Artificial flavours:
    flavours made from ingredients not sourced from vanilla beans or flavours not found in nature
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