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
vanillin market 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.
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.
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.
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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.
This
research report analyzes this market on the basis of its market
segments, major geographies, and current market trends. Geographies
analyzed under this research report include
- North America
- Asia Pacific
- Europe
- Rest of the World
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report provides comprehensive analysis of
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- Current market trends
- Market structure
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