6 common myths about Vanillin

Vanillin is used in food, drinks and fragrances, but it’s often misunderstood. Here are six common myths and the facts behind them. Click on each myth to discover the truth.

Myth 1: All vanilla flavour in food derives from the vanilla orchid

In fact, over 99% of the vanilla flavour used in food production today is vanillin. It is either synthetic, for example from petrochemicals, or bio-based, for example from wood.
 
There are simply not enough vanilla beans produced worldwide to meet global demand for vanilla flavour, whereas vanillin provides a stable and reliable supply.

Myth 2: Vanillin is the same regardless of origin

 Although the molecule is chemically identical, origin matters. Bio-based vanillin from lignin uses renewable raw materials, offers full traceability and delivers a lower carbon footprint than fossil-based alternatives. 

 

Myth 3: Bio-Based vanillin from lignin is made from paper waste

This myth dates back to the early 1900s, when vanillin was extracted from paper waste using processes that harmed the environment.
 
Today, bio-based vanillin comes from lignin, a natural component of wood. Once purified, it delivers the same authentic vanilla aroma without any woody taste.

Myth 4: All vanillin sources offer the same supply security

Supply security depends on origin. Fossil-based vanillin relies on oil-derived feedstocks and is exposed to energy and market volatility. Vanillin derived from lignin in wood relies on a different, non-fossil feedstock base, reducing exposure to these risks.

Vanillin is lower flavour quality than natural vanilla

Bio-based vanillin from lignin is chemically identical to the key aroma in vanilla beans.
 
While the quality of vanilla is subject to changes in climate, and conditions during drying and curing, vanillin is produced under the same stable conditions, providing a predictable and consistently high quality.

Myth 6: Vanilla is more sustainable than vanillin

Vanilla is often seen as the more sustainable option, but this is not always the case. Vanilla cultivation can contribute to deforestation, supply volatility and limited traceability.

Sustainability among vanillin sources also varies. Fossil-based vanillin relies on petrochemical feedstocks and typically has a higher carbon footprint, while bio-based vanillin from lignin offers full traceability, a reliable supply and a significantly lower carbon footprint. 

Borregaard’s bio-based vanillin has the lowest carbon footprint on the market, with up to 90% lower CO₂ emissions than guaiacol-based vanillin from crude oil. It is produced using wood sourced from sustainably managed, PEFC-certified forests.


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