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Solvay Boosts Vanillin Output in Europe

| Editor: Alexander Stark

Solvay's Rhovanil main organoleptic profile is vanillin. It suits many food applications and can be used in confectionery, pastry or baking.
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Solvay's Rhovanil main organoleptic profile is vanillin. It suits many food applications and can be used in confectionery, pastry or baking. (Source: Solvay)

Solvay is increasing its manufacturing capacity for European natural vanillin by 60 metric tons. Effective January 2018, this additional capacity is designated to serve the company’s global customer base for its natural and clean label universal requirements in food.

Lyon/France — The food ingredient is produced in Europe with full traceability from raw material to finished product, the manufacturer said. With the investment the company intends to meet long term growth expectations associated with natural food and beverage ingredients.

The increase in production coincides with the launch of a newly designed Rhovanil Natural CW product (crystal white) and the addition of two new grades of Vanifolia to the natural solutions portfolio. Derived using a proprietary process from non-GMO rice, Rhovanil is an enabler of a range of new Vanifolia solutions designed to address specific market needs. One of the newly developed grade meets the growing demand of one-on-one natural vanillin substitutes for synthetic vanillin across all Food segments. Furthermore, a natural solution offering effective masking properties of whey and pea protein aftertastes is also launched.

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Solvay’s Vanil’ Expert Center Innovation Platform in Lyon, France has been recently relocated into an upgraded, highly-equipped facility. It includes a brand-new Pilot Plant capable of simulating production on a semi-industrial scale, which will boost the team's capabilities to develop solutions to optimize recipes and formulations.

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