Borregaard Launches EuroVanillin Borrebon

01 Apr 2014 --- Borregaard has completed the EuroVanillin Expert range with a new variety: EuroVanillin Borrebon. The new flavour will be launched to the global food industry in the beginning of April.

Speaking to FoodIngredientsFirst, Thomas Marwedel, Business Director at Borregaard Ingredients, said: “We see the global market for vanillin growing, mainly in Asia because of a change in diet, but also in developing countries with more people getting access to processed food and more varieties in the existing food assortment.”

Marwedel also noted that developed markets are also seeking innovation, so the company is seeing demand for new customer-oriented products all over the world. “Therefore we are offering ‘The Vanillin House’ concept in order to make the right solutions for regional demands available for our customers.”

EuroVanillin Borrebon is vanillin “with an even better taste”, said Marwedel. He explained that EuroVanillin Borrebon is a dry blend with an intensity designed to replace vanillin ex-guaiacol 1:1. The product is developed by senior flavourists at Borregaard’s competence centre.

Borregaard is striving to meet all of today’s and future requirements for vanillin and offer them under the roof of “The Vanillin House”, which is designed to be the industry’s hub for requirements for vanillin, providing knowledge and expertise around one of the world’s most popular tastes.

“The idea behind EuroVanillin Borrebon is to utilise our vanillin competence in order to live up to the expectations of our customers and provide more differentiated varieties,” said Marwedel. “We have been making vanillin for more than 50 years and we have grown along requirements from our customers in terms of food safety, product variety and sustainability.”

Borregaard offers the complete range of vanillin and is the only manufacturer of sustainable vanillin made from wood. The assortment covers the only sustainable vanillin, EuroVanillin Supreme - made from wood, as well as commodities like vanillin and ethyl vanillin, application-specific blends and flavours.

by Sonya Hook