Natural Vanilla

Demand for natural flavors is on the rise and vanilla supply is on a precarious edge. Gain deeper insight into the world of natural vanilla.

Eric Odoux, a biochemist, and Michael Grisoni, an agro-virologist, reveal detail about the botanical origins, post-harvest processing, and aromatics of natural vanilla in the CRC Press book, “Vanilla.” This information is useful to make informed decisions regarding vanilla flavoring choices.

Register to view the full article

Registering as a member of Natural Products INSIDER will give you free access to premium content including digital magazines, webinars, whitepapers and more.

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish