Pure vanilla, though often thought of as simple, is anything but. In fact pure vanilla contains more than 250 different flavor components, unlike artificial vanilla (vanillin), which simulates only one flavor component.
By industry standards, all-natural vanilla-flavored dairy foods, which can include ice cream, flavored milk, refrigerated desserts, yogurt, nutritional beverages and coffee milks, must use all-natural vanilla extract. This might be trying financially during these unstable vanilla market times, but it is important that dairy processors use caution and perhaps patience when contemplating the idea of reformulating natural vanilla out of a product. After all, there is a reason why they chose all-natural vanilla extract in the first place. Actually, probably more than one reason. The two most common are pure vanilla's distinct, unmatchable vanilla flavor and appealing label language.
Markets have a way of adjusting themselves, and adapting alternatives based solely on market conditions might be a big mistake for dairy processors. Perhaps it would be even more of a mistake than the high prices being demanded by the growers in Madagascar.
To assist processors through these times, Nielsen-Massey Vanillas is offering pure vanilla extracts blended from different growing regions. Specifically formulated to reduce cost-in-use and extracted from a uniform blend of choice, select vanilla beans, these products offer a rich, velvety flavor that meets the same unwavering quality standards as the company's other pure vanilla extracts. They are made using the company's exclusive cold process extraction method.
Nielsen-Massey has been providing pure vanilla extracts since 1907.