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.

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