IN Brief:
- Lallemand has launched Hevani, a vanillin ingredient made through yeast-based precision fermentation.
- The ingredient is positioned for bakery, dairy, confectionery, chocolate, and cereals, with high purity and no GMO labelling requirement.
- Fermentation-derived vanillin gives formulators another route to natural flavour supply without relying on vanilla bean extraction or petrochemical synthesis.
Lallemand Bio-Ingredients has launched Hevani, a fermentation-derived vanillin ingredient aimed at food and flavour applications including bakery, dairy, confectionery, chocolate, and cereals. The product is made using yeast-based precision fermentation technology and expands the company’s aroma ingredients portfolio.
Hevani is being offered as a natural alternative to synthetic vanillin, with Lallemand stating that it has natural status in both the EU and the US. The company also says the ingredient does not require GMO labelling and can be used to strengthen vanilla character, support mouthfeel, and boost selected flavour notes in finished products.
Supply stability is a central part of the product proposition. Lallemand says the process delivers a consistent profile and year-round quality, avoiding some of the variability associated with agricultural sourcing. It also states that the ingredient reaches 98% purity and contains no contaminants such as pesticides or heavy metals, offering formulators a more tightly controlled route to a widely used flavour compound.
The launch also shows how precision fermentation is moving further into established food ingredient markets. Rather than being confined to specialist proteins or niche functional compounds, the same production model is now being applied to flavour molecules with large industrial demand and long-standing supply constraints. Lallemand says the technology behind Hevani came through its acquisition of Evolva, which had already developed fermentation-based aroma ingredients.
