Natural label is one of the most important requirements for food additives. Enzymetree uses natural raw materials and synthetic biology technology to produce natural vanillin, which can meet the requirements of natural regulations and greatly improve the competitiveness and reliability of the product.

Vanillin, chemically known as 3-methoxy-4-hydroxybenzaldehyde, is an organic compound extracted from the vanilla bean. It is white to yellowish crystalline or crystalline powder, slightly sweet and soluble in hot water, glycerin and ethanol, but not easily dissolved in cold water and vegetable oil. The aroma is stable and Less volatile at higher temperatures. 

üSustainable synthetic biology technology

    Bio-based raw materials -- Fermentation (non-GMO) -- Natural vanillin

ü Characteristics of natural vanillin

n Natural vanillin: purity ≥99.5%

n Color: Pure white

n Meet the requirements of natural lable regulations

ü Product quality and price stability

n Reliable source of bio-based raw materials at a reasonable price

n Reliable source of raw materials, less affected by weather and plant pests

n Quality consistency: The biological transformation process is mature and the product quality is stable

ü Natural label, in line with the requirements of the European Union and the United States

n EU Regulation (EC 1334/2008) : The authorised traditional food preparation processes highlighted in Appendix II include extraction, distillation, fermentation, microbial process, heating, cooking, baking, frying (up to 240°C) and pressure cooking (up to 120°C).

n EU Product label: NATURAL FLAVOURING/VANILLA FLAVOUR/NATURAL VANILLIN

n US Regulation FDA 21 CFR 101.22&TTB (Alcohol and Tobacco Tax and Trade Bureau) : The followed natural processes are permitted under FDA regulations: "Essential oils, oleoresin, essence or extractive, (...) eggs, dairy products, or fermentation products thereof".

n US Label: Vanillin is derived from natural process