Vanillin is the name of the main flavouring substance in vanilla (Vanilla planifolia). The worldwide demand for vanillin is enormous. Approximately 12,000 tons of vanillin are needed each year. However, the annual yield of natural vanillin from vanilla capsules amounts to only 16 tons. Therefore, nature-identical vanillin is used to meet surplus requirements.

In 1874, German national, Wilhelm Haarmann, was the first person to succeed in synthetically making vanillin from the sap of pine bark. Nowadays, there are three standard methods for producing vanillin. The first uses lignin, a by-product of the paper production process (acetosolv pulping). The second procedure uses phenol. The third uses chlorobenzene. Vanillin produced using these methods is called, nature-identical.

With the help of special isolating microorganisms, vanillin can also be made from ferulic acid, which in turn can be isolated in rice bran. Vanillin that is biotechnologically produced from natural raw materials may, just like vanillin from vanilla capsules, be termed, “natural”.

Nature-identical vanillin is, in terms of the fullness of its aroma, incomparable to real vanilla. It is no wonder, when you consider that real vanilla possesses approximately 170 further flavourings, which round off its taste.

No nature-identical vanillins are used at RITTER SPORT. We solely use natural vanilla flavourings.