A VANILLA SUBSTITUTION: FROM BEANS TO SYNTHESIS Vanillin is a synthetic or naturally occurring compound responsible for the characteristic flavour and aroma of vanilla. This food grade vanillin is a high-quality synthetic flavouring powder produced from natural sources including renewable, bio-based raw material derived from Norway spruce trees. It has an intense and distinct flavour profile that makes it ideal for use in a wide range of applications, including baked goods, desserts, ice creams, dairy products, and beverages. The taste is pure and smooth vanilla similar to the Bourbon vanilla. Our resealable tubes of vanillin powder ensure that the flavouring stays fresh. DOSAGE One of the key benefits of using vanillin is that it is highly concentrated, meaning that a very small amount can go a long way in terms of flavour. It is important not to overuse as excessive quantities can lead to an unfavourable outcome. It’s generally recommended to start with a small amount and adjust to taste. We recommend the following dosage starting points: - 0.02% for masking off-notes - 0.1% as main flavouring Example: for a 1kg cake, we recommend you add 0.5g to 1g of vanillin. BALANCING DEMAND & ENVIRONMENTAL IMPACT Vanilla is the world’s most popular flavour. In the olden days, it could only be derived from vanilla beans. Vanilla is a beloved flavour with a rich history, but natural sources can’t keep up with global demand for vanillin. Technology can make the warm taste of vanilla accessible to everybody and today the majority of vanillin used in products is actually synthetic, rather than extracted from vanilla beans. Synthetic vanillin can be produced more efficiently and in larger quantities than natural vanillin, which can help to reduce the environmental impact associated with the cultivation, harvesting, and processing of natural vanilla. Additionally, synthetic vanillin production can also help to reduce the pressure on natural resources, such as land, water, and energy, that are required for natural vanilla production. The production of synthetic vanillin can also have negative environmental impacts and often involves the use of petrochemicals. However this vanillin is a much more sustainable option, made from sources including lignin which found in trees and is a byproduct of the paper and pulp industry. Extracting vanillin from lignin is a valuable and eco-friendly way to create a high-quality flavouring compound. Packaged in the UK INGREDIENTS 100% vanillin powder. Allergens: May contain traces of wheat, peanuts, nuts, soybeans or other allergens. DIRECTIONS ?To fully enjoy its strong aroma, we recommend to use it within 4-6 months after opening the tub, and close it tightly after each use. Store in a dark, dry place away from heat sources. See more

No alcohol. Long shelf life and cost effective product. Highly concentrated, intense stable flavour. Premium quality synthetic vanilla substitution. No additives or fillers, 100% pure vanillin powder.