Meeting demand for 'natural' vanilla calls for creativity

In recent years, consumers have increasingly been looking for "natural" ingredients in their food products. But when it comes to one of the world's most popular flavors, vanilla, meeting that demand has been difficult. So food scientists are scrambling for new ways to produce vanillin—the main vanilla flavor molecule—without losing the natural label, according to an article in Chemical & Engineering News (C&EN), the weekly newsmagazine of the American Chemical Society.

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