Natural Vanilla: The Center of the Perfect Storm!
Dr. Krishna Bala
Flavor Innovations LLC
St. Louis, MO
The current position of natural vanilla processing and products in Madagascar represents a man-made disaster. The practices of vacuum packaging, quick curing, low prices, theft, poor agricultural practices, Fusarium fungal infection, climate change are the primary negative impact factors in the current state of the vanilla market. Will elaborate the differences between the traditional curing, quick curing, and controlled curing in terms of vanillin content and product quality. Consumer products companies’ responses to consumer demand for clean label products will be considered in terms of the interplay between artificial and natural vanilla flavors. What indeed is” natural” vanillin. What if any are the benefits to the consumer. What should be the Food and Drug Administration’s role in this debate. What should the vanilla industry do to ensure the survival of the natural vanilla business, protect its integrity, price stability and growth.
Dr. Krishna Bala, president of Flavor Innovations, is a Flavor Chemist by training. Krishna began his flavor and food science career during his college days at the University of Missouri, Columbia, where he received his doctorate degree. Krishna is recognized as one of the foremost authorities in vanilla, him and his group introduced new vanilla curing and extraction technologies. Krishna gained firsthand knowledge about vanilla cultivation and curing by visiting vanilla producing countries, Madagascar, Mexico, Indonesia, India, Uganda, and Papua New Guinea. He has written articles and published papers on vanilla beans and curing.
Vice President Beck Flavors
Vice President Danisco
Technical Director Firmenich