June 12, 2011 - Global demand for vanilla flavors is on the rise, driven by the growing popularity of natural and sustainable ingredients in the food and beverage industry. According to a recent report by Fortune Business Insights, the global vanilla extract market is expected to grow from $4.94 billion to $6.29 billion by 2029, at a compound annual growth rate (CAGR) of 3.52%.
To meet this growing demand, Spero Renewable Energy LLC (Spero) has developed a next-generation technology for producing natural vanillin from non-GMO corn fiber. The company's process converts ferulic acid to vanillin through traditional fermentation methods, thereby ensuring a high quality and consistent product.
Spero's natural vanillin is labeled as "natural flavor," "non-GMO," and "organic" based on the origin of the corn fiber. The company's products can also be verified by isotopic fingerprinting, which makes them unique among other vanillin products on the market.
The benefits of Spero's natural vanillin extend beyond its flavor. The company's domestic production process ensures a reliable and fully traceable supply chain with a lower carbon footprint than other natural vanillin sources. In addition, the corn fiber used in the production process uses less water than other sources and costs less to transport.
The growth of the natural vanillin market is expected to have a significant impact on the food and beverage industry as manufacturers look for new sustainable ways to source high quality ingredients. With Spero's technology, manufacturers now have access to a reliable and consistent supply of natural vanillin, while meeting consumer demand for natural and sustainable products.
