Vanilla is one of our favourite fragrance and food flavouring ingredients, which is currently produced unsustainable. By using fermentation, vanillin can be produced sustainably whilst also being natural.
Vanillin (4-hydroxy-3-methoxybenzaldehyde) is the main molecule responsible for the delicious and delicate flavour and aroma we know as vanilla. The compound is found in nature in the seedpods of the Vanilla orchids and known to man for centuries.
Humans have cultivated vanilla-producing orchids since the 15th century, but despite this long experience, cultivation methods are still hugely labour intensive. Soon after vanillin was first isolated in the late 19th century, chemical synthetic production routes were discovered and synthetic vanillin has dominated the vanilla market ever since.
Lately, consumers are becoming more aware and demanding of the foods they eat, the cosmetics they put on their skin, and the ingredients that these products are composed of. This has increased the demand for naturally sourced vanilla, but the low yield of the crop makes natural vanillin extremely expensive. Since natural vanilla from vanilla beans cannot satisfy the market demand, an alternative, more natural or nature-like production method for vanillin is needed. EV Biotech poses this alternative using microorganisms via fermentation.
EV Biotech is developing a microbial vanillin-producing strain with high yields that allows price competition with synthetic vanillin, while eligible for labelling as natural flavour or fragrance). This project has partially been funded under the H2020-INNOSUP-2020-02 programme grant number 957036.
Are you interested in producing vanillin with us, or want more information on how this product might be suited for your company? Contact us!