Advertisement

This site uses cookies to enhance your user experience. By continuing to use this site you are agreeing to our COOKIE POLICY.

ACCEPT AND CLOSE

If you have an ACS member number, please enter it here so we can link this account to your membership. (optional)

ACS values your privacy. By submitting your information, you are gaining access to C&EN and subscribing to our weekly newsletter. We use the information you provide to make your reading experience better, and we will never sell your data to third party members.

The key to knowledge is in your (nitrile-gloved) hands

Already an ACS Member?  

Basic

$0 Community Associate

ACS’s Basic Package keeps you connected with C&EN and ACS.

  • Access to 6 digital C&EN articles per month on cen.acs.org
  • Weekly delivery of the C&EN Essential newsletter
JOIN NOW
Standard

$80 Regular Members & Society Affiliates

ACS’s Standard Package lets you stay up to date with C&EN, stay active in ACS, and save.

Eligibility restrictions apply. Review ACS Membership Packages to see if you qualify.

JOIN NOW
Premium

$160 Regular Members & Society Affiliates
$55 Graduate Students
$25 Undergraduate Students

ACS’s Premium Package gives you full access to C&EN and everything the ACS Community has to offer.

  • Unlimited access to C&EN’s daily news coverage on cen.acs.org
  • Weekly delivery of the C&EN Magazine in print or digital format
  • Access to our Chemistry News by C&EN mobile app
  • Significant discounts on registration for most ACS-sponsored meetings
ACS offers discounts for some countries outside the United States. This discount is shown at checkout, if applicable.

JOIN NOW

Thank you!

Your account has been created successfully, and a confirmation email is on the way.

Your username is now your ACS ID.

ENJOY UNLIMITED ACCES TO C&EN

Business

IFF And Evolva Scale Up ‘Natural’ Vanillin

by Melody M. Bomgardner
February 11, 2013 | A version of this story appeared in Volume 91, Issue 6
Advertisement

Most Popular in Business

[+]Enlarge
Credit: Shutterstock
Partners seek an alternative to pod-derived vanilla.
Natural vanilla is extracted from the seed pods of the vanilla orchid (shown), but the bulk of vanilla flavoring is made synthetically from phenol or from lignin-containing wood pulp waste.
Credit: Shutterstock
Partners seek an alternative to pod-derived vanilla.

International Flavors & Fragrances and the Swiss biotechnology start-up Evolva will work with a third party to develop production of “natural” vanillin via yeast fermentation. The two companies first partnered on the project in 2011 and are now working to confirm scalability and yield targets. Natural vanilla is extracted from the seedpods of the vanilla orchid, but the bulk of vanillin, the key ingredient in vanilla, is made synthetically from phenol or wood pulp waste.

Article:

This article has been sent to the following recipient:

0 /1 FREE ARTICLES LEFT THIS MONTH Remaining
Chemistry matters. Join us to get the news you need.
GET MORE
GET MORE