![]() “Vanilla from Tanzania is caramelic and has sweet brown notes, adding a delicate sweetness to baked goods and elevating smokey sauces or spicy curries. Meanwhile, Ugandan vanilla is moderate and creamy and can be a great varietal to enhance flavors like dark chocolate, citrus or mint. “Tahitian vanilla with its marshmallowy flavor profile with cherry-like notes, is excellent in pastry creams, fruit pies and shakes,” according to Moeller. The Planifolia vanilla can be paired with everything, from caramel to coconut or peach to rum,” she further explains.Īccording to Hélène Moeller, vice president of global product marketing, Flavors at ADM, Madagascan vanilla, also known as bourbon vanilla, works well in a range of foods and beverages, such as frozen treats, meat glazes, coffee creamers and yogurt. It will round up the taste of the batter in bakery, enhance the notes of the chocolate, and bring the delicious and comforting notes of classic vanilla to a plant-based dessert. ![]() “A Planifolia vanilla can be used in all segments. As Le Beller highlights, a Tahitensis vanilla would “be more interesting in a dairy application, such as a premium ice cream, for example.” Madagascar vanilla, also known as bourbon vanilla, originates from the islands of the Indian Ocean, including Reunion, Mauritius, and Comoros. Meanwhile, the Tahitensis vanilla has a more subtle profile, with anise, powdery or fruity notes. “The Planifolia is the vanilla that most people are used to, but with a beany, woody, rummy and balsamic profile.” The main interest between the two varieties is their aromatic profile, reveals Le Beller. The vanilla Tahitensis can be grown in Tahiti but in minimal quantities, or from Papua New Guinea.” “The Vanilla planifolia is mostly grown in Madagascar, but also in Uganda and Indonesia. “There are two main vanilla varieties that are used for food consumption: the Planifolia (approximately 90% of the production) and the Tahitensis (approximately 9% of the production),” explains Marie Le Beller, product manager at Prova. As such, supply chains for vanilla stretch far and wide to meet this demand, and initiatives to do so sustainably are growing.įoodIngredientsFirst explores the emergent themes in vanilla by speaking with some of the industry’s key flavor players.Īccording to French flavor house Prova, world production for vanilla is growing, and the company believes this is supported by new origins such as Uganda. Vanilla extracts continue to have a strong hold on the F&B industry as one of the most requested and price volatile ingredients globally.
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