Home » Business, Europe, Fashion & Beauty, Food & Beverage » Increase in biotechnologically derived flavors and fragrances is likely to boost Bio Vanillin Market size: Global Market Insights Inc.
“Food & beverages industry was the dominant consumer and accounted for more than 50% of the total volume in 2013.”
“Bio Vanillin Market Size, Industry Analysis Report, Regional Outlook, Application Development Potential, Price Trend, Competitive Market Share & Forecast, 2016 – 2023”

Bio vanillin market size is likely to grow due to the increase in biotechnologically derived flavors and fragrances by end-use industries such as food & beverages, cosmetics and pharmaceutical. Vanillin market size was estimated at more than 15,000 tons in 2014 and is likely to grow at CAGR of more than 4.5% up to 2023. 

Food & beverages industry was the dominant consumer and accounted for more than 50% of the total volume in 2013. Fragrances were the second largest consuming segment and are likely to witness steady growth rates over the forecast period. Stable bio vanillin market price trend should see strong industry penetration. 

Asia Pacific bio vanillin market size dominated regional demand with China comprising of more than 50% of the total production in the region. Asia Pacific is also likely to witness highest gains over the forecast period owing to growth in food & beverages and pharmaceutical industries in countries such as China, India, Malaysia and Indonesia. Europe was the second largest region and is likely to witness moderate gains over the forecast period. 

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Three major manufacturing methods currently serve market commercialization. The first one is the natural vanilla extract from vanilla beans, the second one is being the petrochemical process (guaiacol derived) and the third one is the lignin obtained from wood pulping process. 

Approximately 1,500 tons of vanillin was produced from lignin which is priced higher and marketed as premium product in contrast to the petrochemical derived product. Successful degradation of lignin through bacteria (Rhodococcus jostii RHA1) is carried out to extract useful components. This technology is successfully implemented on a commercial scale and is manufactured by Borregaard which manufactures vanillin derived from lignin from spruce tree through sulfite pulping method. 

Currently, less than 1% of the lignin market is used for vanillin manufacturing. Lignin is an abundant natural resource and can be explored or obtained from other sources such as straw, leaves, stems, cereals, vegetable and fruits. 

Guaiacol-derived vanillin market is hard to compete and has many characteristics of a commodity. It sells at a lower price with little product differentiation and producers have well established cost structures with regards to resellers and distributing agents in the regional and international market. It would be difficult for biotechnology based source to compete with already existing companies with their well established marketing structure. 

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Bio vanillin market size can benefit by being marketed as a premium product segment in which the companies could gain higher profit margins. The premium product can help in product differentiation and can help to cater the under-served markets such as premium/luxury food, beverages and perfumes. 

EU and US food legislation recognizes product as natural when it is derived from microbial fermentation of natural precursors. In this case, bio vanillin is accepted as natural by US and EU food legislation. Also in Canada, novel foods derived by means of biotechnology must be approved by Health Canada for being safe for humans, animals and environment. Vanillin obtained from lignin is considered as novel food as it satisfies Canada’s regulatory requirements. 

Most of the biotechnological approaches for synthesis are based on biological conversion of certain natural materials such as ferulic acid, lignin, eugenol & isoeugenol using micro-organisms such as fungi, bacteria and yeast to be production hosts. Micro-organisms and fermentation ingredients which are imparted GRAS (generally recognized as safe) status by the U.S. FDA are preferred.

Vanillin products derived from different biotechnological process are marketed over the past few years. Rhovanil was the first commercial product obtained through fermentation process by ferulic acid bioconversion process. De Monchy Aromatics markets exturmeric which is obtained from curcumin. Sense Capture is produced through bioconversion of eugenol and is marketed by Mane.

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Bio vanillin market share has potential for a premium as green product specifically in North America and Europe. Consumers in these regions are getting aware about the health hazards from petrochemical derived products and are increasing relying on natural or bio derived products. It also provides a huge opportunity for growth in Asia Pacific market as countries such as China and India are witnessing population expansion and growth in per-capital disposable income.

 

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