Vanillin (4-Hydroxy-2-mythoxy benzaldehyde) is an organic compound, belonging to the phenol aldehyde group. Vanilla beans is the largest concentrated natural source of vanillin, followed by Leptates bicolor, Chinese red pines, lychee fruit, and raspberry. Vanillin is produced through three ways namely, natural, biosynthesis, and chemical synthesis. Natural and chemical synthesis are two most important means of vanillin production. Vanillin is extensively used in the food industry as a flavoring agent for chocolates, ice-creams, candy, biscuits, and cakes.
Use of vanillin as a food additive is widely approved by authorities such as the FDA, which has granted GRAS status to its use. The use of vanillin, is not associated with the any adverse effects or associated with health complications over the past few decades. This ensures its safety, which is expected to increase the demand for vanillin globally. An Acceptable Daily Intake (ADI) of 10 mg/kg has been agreed between the FAO/WHO and EU.
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Global Vanillin Market Taxonomy
On the basis of production, global market for vanillin market is segmented into:
On the basis of vanillin type, global market for vanillin market is segmented into:
On the basis of end use, global market for vanillin market is segmented into:
Global Vanillin Market Outlook
Asia Pacific holds a dominant position in the global vanillin market in terms of revenue in 2016 and is expected to retain its dominance throughout the forecast period. Europe is the second largest region to contribute in global vanillin market growth, followed by North America. Owing to the presence of a large number of food and pharmaceuticals units, significant growth is expected in Europe during the forecast period.
Major Keyplayers: Evolva Holding SA, Solvay SA, Borregaard, Jiaxing Zhonghua Chemical Industry Co., Ltd., Virginia Dare, Shanghai Xinjia, Watkins Natural Gourmet, Zibo Svolei, Liaoning Shixing, Synnova Chemicals, and Prinova Group LLC
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