Vanillin is an organic compound which is a chief component of the extract of the vanilla bean. Vanillin is mainly used as a flavoring agent in the food industry in applications including cakes, ice creams, chocolates, candy, biscuits and bread. The growth in confectionary and bakery industry across the globe is likely to drive the market for vanillin in the next six years. Vanillin is majorly produced through two processes: naturally or chemically synthesized. The natural vanillin is extracted through seed pods of vanilla planifolia. The harvested pods are kept for several months for curing process as the natural green seed pods lack the flavor of vanillin. Madagascar is one of the largest manufacturers of this type of vanillin. The chemical synthesis process of vanillin is majorly to accommodate the extensive demand for vanillin from food and beverage industry. Initially, synthesized from eugenol presently most of the synthetic vanillin is produced from guaiacol. The global market for vanillin is anticipated to remain high in the next six years considering the broad spectrum of food and pharmaceutical applications. The existing global demand for vanillin is majorly contained through chemical synthesis or synthetic vanillin.

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Vanillin is majorly available in two forms methyl vanillin and ethyl vanillin. Methyl vanillin shows white to slightly yellow colored crystals and has mild flavor of vanilla planifolia. Methyl vanillin is one of the key ingredients used in vanilla flavored foods. On the other hand ethyl vanillin is a crystalline powder of while color, however its flavor is much stronger than methyl vanillin. Ethyl vanillin is one of the essential synthetic essences is remains imperative raw material as a food additive. Ethyl vanillin flavor is commonly used in food industry for preparations including chocolate, ice-creams and beverages. In addition to food application vanillin is also used as a flavoring agent in tobacco, toothpaste and various other pharmaceutical applications which are projected to add the global demand for vanillin market in the next six years. Considering the augmented demand for vanillin Solvay announced to double its natural vanillin production capacity in Melle plant from December 2013. The major manufacturers in the vanillin market are expecting to boost their production capacities in the next few years to contain the increasing demand for vanillin in numerous end-user industries. Thus in a nut shell the extensive demand from global food and beverages industry is anticipated to drive the market for vanillin in the forecast period.

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The developing economies across Asia Pacific region are expected to be the fastest growing markets for vanillin in the next few years. The major reason for this is the high potential demand for vanillin from food and beverages industry and pharmaceutical industry as a key flavoring agent. Asia Pacific countries such as India, China, Malaysia, Indonesia, Japan and Thailand are anticipated to be the chief markets for these products considering the substantial growth of confectionery and bakery industry and numerous other end-user industries in these countries. In addition to this, the developed regions such as North America and Europe are further expected to magnify their existing demand for vanillin-based food products thereby propelling the global demand for vanillin. Considering the elevated demand from pharmaceutical and cosmetics industry the demand for vanillin is expected to remain high in the next six years.

Some of the key manufacturers functioning in the vanillin market include Solvay SA, JIAXING ZHONGHUA CHEMICAL INDUSTRY Co., Ltd., Prinova Group LLC, Evolva Holding SA.

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