A sustainable solution to vanilla beans
Vanilla is one of the most beloved flavors worldwide. Vanilla beans contain numerous molecules, including vanillin, which is key to their iconic taste. Most vanilla beans come from Madagascar, but in recent years, production has been severely affected by various factors such as consecutive storms, drought periods, and an increased market supply impacting bean maturity and quality.
Malagasy producers have realized they can influence the price of vanilla beans based on supply and demand. As a result, many partnerships have emerged between producers and companies in the flavor industry to better regulate quality and pricing.
Vanilla is a star ingredient in many products, such as pastries, dairy items, sweet grocery goods, and more. Ennolys offers a sustainable, natural, and complementary alternative to vanilla beans through fermentation. This process allows for the stable production of the much-loved natural aroma throughout the year, providing a consistent and reliable product for customers.
Ennallin: Natural vanillin derived from fermentation
Ennallin is a natural flavoring substance obtained via a fermentation process. Sustainable, cost-effective, and high-quality, Ennallin is an ideal choice for manufacturers who aim to develop products that meet consumer expectations for naturalness and sustainability.
Ennallin is highly versatile and integrates seamlessly into a variety of food applications, including:
– Dairy products
– Chocolates
– Biscuits and brioche
– Beverages (including alcoholic drinks)
– Nutrition and health products (e.g., sports and weight-management items)
– Fruit preparations
Ennallin delivers a rich, indulgent vanilla note, provides smoothness, and ensures a lingering mouthfeel. Its advantages include:
– Imparting a vanilla flavor with creamy and almond-like undertones
– Reducing acidity
– Counteracting bitterness in food formulations
– Masking unwanted off-notes
– Reducing sugar content in sweet products
Ennolys: The expert in fermentation-based flavors
Producing vanillin through fermentation involves several key steps:
- Selection of raw materials and microorganisms: Rice bran and appropriate micro-organisms are selected as the starting point.
- Fermentation: A natural fermentation process, known as bioconversion, takes place in bioreactors.
- Separation and purification: The product then undergoes phases of separation, extraction, purification through distillation, and crystallization.
Ennolys maintains the highest quality standards, with rigorous quality control throughout the production process. In addition, Ennolys conducts sensory analysis to ensure a stable and reliable product from batch to batch. These evaluations, carried out by trained olfaction and taste panels, guarantee that Ennallin meets strict sensory and aromatic benchmarks.
Ennallin represents the perfect balance between innovation and sustainability, offering manufacturers a dependable and natural solution to their vanilla needs.
To learn more about Ennolys’ solutions, check out our interview with Thomas Rager, Marketing and Sales Director at Ennolys.
[1] Source: L’Express – “The Vanilla Crisis Shakes the World of Pastry”
