2017 Vanillin Market Report : Technologies, Markets and Players

Among production type, the natural production segment contributes to major market share in terms of volume and value due to bulk availability of natural raw materials and higher product yield than the chemical segment. Natural vanillin production is expected to retain its dominance over chemical production during the forecast period (2017-2025).

Among vanillin type, the ethyl vanillin segment is the leading segment in terms of volume followed by methyl vanillin segment. As ethyl vanillin is a stronger agent than methyl vanillin.

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Among end use, the food segment holds the highest market share in terms of volume and value, followed by the pharmaceutical segment due to increased urbanization, rising consumer food demand coupled with health awareness.

Global Vanillin Market Outlook

Asia Pacific holds a dominant position in the global vanillin market in terms of revenue in 2016 and is expected to retain its dominance throughout the forecast period. Europe is the second largest region to contribute in global vanillin market growth, followed by North America. Owing to the presence of a large number of food and pharmaceuticals units, significant growth is expected in Europe during the forecast period.

Key Players in Global Vanillin Market

Some of the key players operating in the global vanillin market are Evolva Holding SA, Solvay SA, Borregaard, Jiaxing Zhonghua Chemical Industry Co., Ltd., Virginia Dare, Shanghai Xinjia, Watkins Natural Gourmet, Zibo Svolei, Liaoning Shixing, Synnova Chemicals, and Prinova Group LLC. In 2013, International Flavors & Fragrances partnered with Evolva Holding for the production of biotechnology-based vanillin. In 2016, Evolva Holding increased its production capacity that helped them to establish a strong foothold in the market.

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Vanillin (4-Hydroxy-2-mythoxy benzaldehyde) is an organic compound, belonging to the phenol aldehyde group. Vanilla beans is the largest concentrated natural source of vanillin, followed by Leptates bicolor, Chinese red pines, lychee fruit, and raspberry. Vanillin is produced through three ways namely, natural, biosynthesis, and chemical synthesis. Natural and chemical synthesis are two most important means of vanillin production. Vanillin is extensively used in the food industry as a flavoring agent for chocolates, ice-creams, candy, biscuits, and cakes. Ethyl vanillin and methyl vanillin are the two types of vanillin. Ethyl vanillin is a stronger flavoring agent as well as is expensive than methyl vanillin. Vanillin is also used in intermediate applications in the pharmaceuticals and fine chemicals industries.

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