date:Jul 19, 2023
not declined over the centuries, availability has long been an issue.
Vanillin, the signature molecule of the taste and smell of vanilla, is found in minimal percentage in a cured vanilla bean. Today, less than 1% of vanillin is derived from actual vanilla bean production.
Compared to vanillin from beans, the synthetic vanillin, developed since the late 1890s to support the demand, today reaches around 20,000 metric tons per year. This affordable and abundant alternative has helped the vanilla