Solvay is boosting its European natural vanillin capacity, introducing new products and upgrading research and innovation platforms. The Belgium-headquartered company is ramping up its manufacturing capacity for European natural vanillin by 60 metric tons, to keep pace with the long-term growth expectations associated with natural food and beverage ingredients. 

The additional capacity will come into effect next January and be produced in Europe with full traceability from raw material to finished product. According to Solvay, this additional capacity is designated to serve the company’s global customer base for its natural and clean label universal requirements in food.

Natural solutions portfolio
At the same time, Solvay is launching a newly-designed Rhovanil Natural CW product (crystal white) and adds two new grades of Vanifolia to its natural solutions portfolio.

“As a leading player in vanillin products, we are now strengthening our ‘Natural’ production base and product offering to continue to support the market success and growth of our customers,” said Peter Browning, President of Solvay’s Aroma Performance Global Business Unit (GBU).

“This significant expansion of our European capacity for natural vanillin improves our vertical integration to support the growing demand for natural solutions on which we have built the reputation of our products.” 

Solvay’s innovative Rhovanil Natural CW will reinforce Solvay’s market position as the reference for natural vanillin. 

Derived using a proprietary process from non-GMO rice, it is an enabler of a range of new Vanifolia solutions designed to address specific market needs. 

One of the newly developed grade meets the growing demand of one-on-one natural vanillin substitutes for synthetic vanillin across all food segments. 

Furthermore, a natural solution offering effective masking properties of whey and pea protein aftertastes is also launched. This functional requirement has also become instrumental in growing nutrition, health and wellness mainstream applications.

Solvay’s Vanil’ Expert Center Innovation Platform in Lyon, France was recently relocated to an upgraded, highly-equipped facility. It includes a brand-new Pilot Plant capable of simulating production on a semi-industrial scale, which will boost the teams capabilities to develop solutions to optimize recipes and formulations for Solvay’s customers to help tackle and meet today’s ever-changing food trends.