香草是世界上最重要的甜蜜方向
of all the vanilla produced each year is consumed in the US
of black vanilla beans is combined with alcohol to make 1 liter of ten-fold vanilla extract
The global favorite
我们对香料女王的香草，经营我们所做的一切;从创造完美的提取物，以确保供应链的可持续性捕捉这种复杂的风味。乐动体育下载
“There is a magic to vanilla. Made up of over 400 flavor and aroma compounds, and demanding hand-pollination, it’s subtle, complex and requires skill and passion to create the distinctive vanilla scent we all love.”
随着Vanilla的全球能力总监，Yannick Leen为他所做的一切带来他对香草的热情。“香草通常用于描述一些平淡无奇的东西或平原，但我们知道这是什么，但”他继续。“这是一个全球最受欢迎，今天的需求与以往一样高：它用于超过18,000多个产品，是世界上第一个甜味的方向。”
The invention of synthetic vanillin in 1874 by our founders was the start of everything for us. Over 140 years later, we’re still pioneers in vanilla and are as passionate about it as ever – it’s the undisputed Queen of Spices.
“我们参与马达加斯加和我们可持续供应链是我们香草竞争力的四个关键典之一。结合我们领先的香草研究，我们的创造性卓越和我们对市场需求和趋势的理解，我们有一个公式，可以提供客户所需的需求以及他们的消费者想要的东西。这是一个团队努力，从马达加斯加的农民那里到我们的硕士风味和应用团队，营销和销售团队。对我来说，随着我对所有东西的迷恋，这是梦想工作。“
“There is a magic to vanilla. Made up of over 400 flavor and aroma compounds, and demanding hand-pollination, it’s subtle, complex and requires skill and passion to create the distinctive vanilla scent we all love.”
随着Vanilla的全球能力总监，Yannick Leen为他所做的一切带来他对香草的热情。“香草通常用于描述一些平淡无奇的东西或平原，但我们知道这是什么，但”他继续。“这是一个全球最受欢迎，今天的需求与以往一样高：它用于超过18,000多个产品，是世界上第一个甜味的方向。”
“Vanilla is one of our core competencies and has always had a central role in our company. Really, our story began when the original founders of Symrise became the first to synthesize vanillin in 1874, opening up vanilla’s delicious flavor to a world of new consumers, who of course loved it!”
“超过140年后，我们仍然在香草中的先驱，尽管消费者偏好总是变化。我们看到了越来越多的人对食物起源感兴趣，寻求正宗，天然风味，并推动对可持续采购成分的需求。我们认识到这一转变，这是2006年为什么我们成为第一批投资我们在马达加斯加的味道制造商的主要原因之一 - 允许我们提供世界上唯一完全落后的南方综合供应。“
“We’re proud to say that our vanilla portfolio is becoming more sustainable every day, that we’re helping more and more farmers grow vanilla accredited tp standards such as Organic, Fair Trade or Rainforest Alliance, and that we’re working with local communities in Madagascar to make a real difference. We recently invested in our own extraction facility in Madagascar as well, further expanding our work there. It’s a win-win for everyone – supply stability, traceability and quality are all improved – and gives our customers a major advantage and the opportunity to create products that are truly differentiated in the market.”
The invention of synthetic vanillin in 1874 by our founders was the start of everything for us. Over 140 years later, we’re still pioneers in vanilla and are as passionate about it as ever – it’s the undisputed Queen of Spices.
“我们参与马达加斯加和我们可持续供应链是我们香草竞争力的四个关键典之一。结合我们领先的香草研究，我们的创造性卓越和我们对市场需求和趋势的理解，我们有一个公式，可以提供客户所需的需求以及他们的消费者想要的东西。这是一个团队努力，从马达加斯加的农民那里到我们的硕士风味和应用团队，营销和销售团队。对我来说，随着我对所有东西的迷恋，这是梦想工作。“
A heritage full of flavor
We’ve been a trailblazer in bringing the beloved flavor of vanilla to people worldwide ever since our business began in 1874
1874年,两位化学家威廉Haarmann &和Ferdinand Tiemann, produced synthetic vanillin for the first time. Their discovery was a world-first, a man-made version of the natural flavor that was already a global favorite: Queen Elizabeth I was said to be partial to vanilla-flavored sweetmeats, and the French have enjoyed vanilla ice cream since the 1700s. Thomas Jefferson discovered this sweet treat in Paris in 1780 and enjoyed it so much he took a recipe back to the United States, beginning an American love-affair with vanilla ice-cream.
Today, we produce over 4,400 tons of vanilla flavors every year. We blend our expertise in both the extraction of natural vanilla and the creation of synthetic and nature-identical vanillin to meet the growing demands of our global customers and consumers. From our flavorists who work closely with customers to create new recipes, to our experts who work hand-in-hand with farmers in Madagascar, everything we do is focused on bringing the unmistakable flavor of this global favorite to people worldwide.
Global vanilla demand
The global demand for vanilla continues to increase each year, with demand for natural vanilla regularly exceeding supply. Over recent years, we’ve seen an increasing shift from artificial flavorings to natural extracts and nature-identical vanillin.
The demand for vanilla far exceeds the supply of natural vanilla, which is why synthetic vanillin is so important, meaning more and more people can enjoy the vanilla flavor they love.
制作完美的香草提取物都是关于平衡的。我们的专家提取器将专家洞察与他们对香草的热情相结合。结果？量身定制的提取物与客户的愿望匹配。
How do you craft precise extracts and flavors from natural, unpredictable vanilla beans? The answer is to call in the bean professors.
“最终，每当你品尝香草时，我们都希望你品尝你所爱的香草 - 这让你想起了一定的记忆，或者让令人愉快的味道，使甜蜜的味道如此愉快。这需要很多科学的理解和知识来做我们做的事情，但真的没有对我们创造的产品的热情都没有。最大的工作满意度了解你正在创造一个人的爱。“
我一直都喜欢食物，并受到味道如何因人，地区的人而令人着迷。真的，我已经让我的爱好进入了我的工作。
“最终，每当你品尝香草时，我们都希望你品尝你所爱的香草 - 这让你想起了一定的记忆，或者让令人愉快的味道，使甜蜜的味道如此愉快。这需要很多科学的理解和知识来做我们做的事情，但真的没有对我们创造的产品的热情都没有。The biggest job-satisfaction is knowing you are creating something people love”
How do you craft precise extracts and flavors from natural, unpredictable vanilla beans? The answer is to call in the bean professors.
“As one of the world’s best-loved flavors, vanilla is also one of the most-complex. With over 400 aroma and flavor compounds combining to create the taste we know and love, extracting that perfect vanilla flavor from naturally varying beans is no easy task. Add to that the range of regional taste preferences, and创造独特唯一可识别的香草风味所需的知识和技能只是业务中最好的东西。”
“我一直对食物，特别是区域偏好感兴趣”，解释了炮手，一位在40多年上工作的主要风味师。“即使在香草世界，也是一个普遍喜爱和我个人最喜欢的地区的风味，我们享受并与Vanilla范围的精确品质，从地区到地区享有精确的品味。The focus of my work here is to not only ensure that our vanilla extracts are consistent year on year, but to also make sure we have enough variety to meet the demands of consumers and the needs of our customers。”
“No two briefs from a client are the same,” continues Christoph Fischer, a Master Flavorist at Symrise. “Even if you have two requests for a flavor solution that will be used in the same product, say a chocolate bar, the requirements around things like flavor profile or price point can be worlds apart. It’s my role to develop solutions that exactly meet individual customer needs.真的，我的工作是可能的，因为我可以依靠由枪手和他的团队开发的提取物和口味，以便在我期待他们的方式中表现; not only in terms of taste, but also in how they react to heat, water etc.”
“Creating consistent extracts each year is not as simple as following the method you used the previous year”, say Gunter. “一切都会影响天然香草豆的风味概况 - 他们种植的地方，天气，它们如何发酵，运输豆类。人们经常认为这一切都归结为香草蛋白的内容，因为这是“香草味”的最佳成分，但即使在具有完全相同的香草蛋白含量的样品中也会得到变化“
“这一切都从原料开始。Because we’re working with farmers on the ground in Madagascar, from day one of a new crop-cycle we can begin to influence and nurture the flavor profiles our customers need。You need to control everything, from blossom to bean to fermentation to extract. It’s a long process, but even then it’s not just about what you do. You need to understand what it is that makes vanilla such a unique flavor. We take samples at the source, evaluating beans long before fermentation to assess things like vanillin content. Post-fermentation, we analyze the main constituents of a sample as it’s these that make up the flavor profile. This means everything from smelling the beans to taking a first extract, analyzing that and then characterizing it. Is it a fuller flavor than previous years? Sweeter? Creamier?It’s only through exhaustive evaluation that we can decide on which beans and batches to use for creating different extracts。”
“这个决定也是根据客户需求,which in turn are influenced by consumer preferences. For example, in Germany, we know and love a buttery, creamy vanilla, so with that mind, we’ll be thinking about how we can enhance those characteristics if the extract will ultimately be used in a flavor solution for the German market.”
“最终，每当你品尝香草时，我们都希望你品尝你所爱的香草 - 这让你想起了一定的记忆，或者让令人愉快的味道，使甜蜜的味道如此愉快。It takes a lot of scientific understanding and knowledge to do what we do, but really that would be nothing without passion for the products we create。最大的工作满意度了解你正在创造一个人的爱。“
“我一直都喜欢食物，并受到味道如何因人，地区的人而令人着迷。Really, I’ve made my hobby into my job”
Unleashing the unique flavor of natural vanilla
Sweet, smokey, nutty, rummy… natural vanilla is a stunningly complex spice with as many as 500 different flavor components. Capturing this complexity and pinpointing individual notes is what our extracts are all about.
最初来自墨西哥，波旁香草豆今天主要在马达加斯加种植，在印度洋和印度尼西亚的其他岛屿上种植了较小的收获。波旁香草豆是漫长而纤细的，理想情况下，在使用种子烹饪或烘烤时，您应该寻找直豆。它们具有丰富的味道和气味，具有味道的味道，如干果，朗姆酒和葡萄干。它们为他们使用的产品带来奶油味，并具有强烈的香草蛋白泛滥。
大溪地香草豆一般较短，更畅越，含有比波旁豆更高的油和水含量。大溪地豆类还具有更多的花卉，果味香味，豆荚含有比在波旁豆类中的少量种子。这种味道通常被描述为比波旁的更轻，樱桃或葡萄酒的底部。
Join us on the journey from customer brief to final product and discover how the creative talent and expert knowledge of our team is helping customers across the world to capture new market opportunities.
Harry Weber, International Chef at Symrise, is in his element, deftly chopping tomatoes for a tomato and vanilla vinaigrette while explaining why it is vanilla is just so special.
Increasingly, we’re using vanilla in savory recipes,” he explains. “It’s a trend we first noticed in the US – where a lot of trends first appear – and now it’s everywhere, particularly in fine dining.” In Harry’s world, being able to spot trends and predict where they’re heading is vital.
“作为厨师，当然，我最大的激情之一是原料成分。我的工作旅行了很多，所以在世界上的任何地方都进入市场，并在凡在哪里处理，嗅到和品尝未加工的原料是我最大的灵感来源之一。含香草，它没有什么不同。我正在寻找具有良好香气和丰富色彩的直豆，看到天然产品总是引发一个新的想法。“
It brings something to everything it’s paired with. With these tomatoes, it’s adding warmth; another taste dimension. That’s what makes vanilla so special – it works with everything; it brings harmony.
Harry Weber, International Chef at Symrise, is in his element, deftly chopping tomatoes for a tomato and vanilla vinaigrette while explaining why it is vanilla is just so special.
Increasingly, we’re using vanilla in savory recipes,” he explains. “It’s a trend we first noticed in the US – where a lot of trends first appear – and now it’s everywhere, particularly in fine dining.”
In Harry’s world, being able to spot trends and predict where they’re heading is vital. “Like all my colleagues, I’m part of the digital chef’s network of 31000 chefs under Gianfranco Chiarini. We work everywhere, from Hot Dog stands to the world’s best restaurants. Having access to such a wide range of expertise means that when we get a brief from a client, or are working on a new product to inspire our customers with, we can get real insights from chefs on the ground and inspiring information about what they are cooking, methods of preparation, dish combinations or unusual ingredients and then turn that know-how/knowledge into new and best flavors and solutions to delight our customers. This is why we are able to develop recipes that are as authentic as possible for and with our customers”
It brings something to everything it’s paired with. With these tomatoes, it’s adding warmth; another taste dimension. That’s what makes vanilla so special – it works with everything; it brings harmony.
“As a chef, of course one of my biggest passions is the raw ingredients。我对我的工作经常出差所以出去到3月kets wherever I am in the world and handling, smelling and tasting ingredients is one of my biggest sources of inspiration. With vanilla it’s no different。我正在寻找具有良好香气和丰富色彩的直豆，看到天然产品总是引发一个新的想法。没有限制;如果某些东西不起作用，您总是学习您可以进入您的下一次迭代的东西。这是在开发产品上工作的美 - 有些新的东西可以尝试，看和品尝！“
Perfect products need more than the best raw ingredients: skill and understanding are what take those building blocks and transforms them into successful, tailor-made flavor solutions.
Sweet, creamy, smooth and comforting? Rich, rummy, indulgent and buttery? The characteristics we associate with vanilla, even what we define as a typical vanilla taste, varies from region to region. Vanilla may be ubiquitous world over, but it’s anything but a simple, safe flavor.
满足消费者需求的各种需求是我们客户面临的挑战，这是我们的硕士风味师都在帮助他们征服。“当我们获得客户简介时，我们的第一港口之一是我们的研究部门。了解市场最终产品将销售至关重要，为我们创造一种味道解决方案，可确保客户的最终产品成功，“炮手金牌解释说，本金味道。“我们将评估市场，确定任何差距，任何趋势等。”
每一天都不同。拥有超过2,500种原材料来与之合作，我们可以创造的内容真的没有限制。我们做的是深入的知识，但您也在每天学习，所以总有一些新的东西可以为客户提供。
“Taste is always the main priority, so we’ll draw on our knowledge to use substitutes where possible, or other raw materials that dial up the sense of certain vanilla characteristics to give the desired taste profile without impacting cost. We always want to end up with a win-win situation for everyone. All of these considerations mean the development work we do across our application teams will never end; it never stops.
Sweet, creamy, smooth and comforting? Rich, rummy, indulgent and buttery? The characteristics we associate with vanilla, even what we define as a typical vanilla taste, varies from region to region. Vanilla may be ubiquitous world over, but it’s anything but a simple, safe flavor.
满足消费者需求的各种需求是我们客户面临的挑战，这是我们的硕士风味师都在帮助他们征服。“当我们获得客户简介时，我们的第一港口之一是我们的研究部门。了解市场最终产品将被销售至关重要，以帮助我们创建一种味道解决方案，确保客户的最终产品是成功,” explains Gunter Kindel, Principal Flavorist. “We’ll evaluate the market, identify any gaps, any trends and so on.”
“We also get a lot of this information from the customer; they’re another key bridge between us and the consumer,” continues Christoph Fischer, Master Flavorist. “All this knowledge informs the extracts we work with for a particular brief, and what we then combine these with to create the ideal flavour profile.So if the target market is one which favors vanilla with strong rummy notes, we’ll use an extract where we know this characteristic is strong. We’ll then start to think about other raw materials we can add to further pump up the rummy notes。”
“我们也开发了一种香草语，”冈特说。“它与您如何谈论葡萄酒并不不同;每个术语描述不同的属性，并且每个描述符将每个描述符配对到香草内的钥匙物质。我们向客户提供这些模板，所以我们都说同一种语言;如果他们说他们想要奶油味道，我们就会知道如何调整。“
“我们总是从品味开始 - 这必须是一次性的思考。But there are other elements to consider,” continues Christoph. “Different extracts use different solvents, and this can have a major impact on the final product. For example, if we’re creating a solution for a halal product, we obviously can’t use an extract where ethanol was used for extraction.”
“You also need to know exactly what the final product is. Generally for a chocolate bar, we use oil-soluble extracts as water-soluble extracts can cause discoloration on the surface of the chocolate bar which consumers don’t want to see. But then customers’ chocolate bases, (the base the flavour will ultimately be added to), can vary just as much as consumer preferences.对某人的工作不适用于另一个工作，因此每个解决方案都需要量身定制。Or if you’re thinking about ice cream, or hard-boiled sweets, then you need to know how certain ingredients and extracts respond to temperature.”
每一天都不同。拥有超过2,500种原材料来与之合作，我们可以创造的内容真的没有限制。我们做的是深入的知识，但您也在每天学习，所以总有一些新的东西可以为客户提供。
“Cost is also hugely influential. Depending on the market, it may be inappropriate to develop a luxury, gourmet solution if it means the target consumer can’t then enjoy this. Taste is still the main priority though, so we’ll draw on our knowledge to use substitutes where possible, or other raw materials that dial up the sense of certain vanilla characteristics to give the desired taste profile without impacting cost.We always want to end up with a win-win situation for everyone.All of these considerations mean the development work we do across our application teams will never end; it never stops.”
A perfect summer’s day, a favorite holiday, your mother’s cooking; one lick of vanilla ice cream, a sip of hot chocolate or a spoonful of rich custard can evoke memories. Taste is personal: that’s why creating the flavors that people love, today and in the future, is so important.
There is no better way to understand what it is consumers want than by asking the people who interact with them every day.
提供消费者对客户成功的解决方案，我们的客户不仅仅是伟大的品味和专业知识。
We also need to make sure that we’re delivering exactly what consumers want; even before they might know they want it. “What’s driving consumer behavior and choices?” asks Jan Eckhardt, Marketing Director for Sweet across Europe, Africa and the Middle East. “That’s one of the core questions we‘re trying to answer every day. We always want to enable our customers to deliver what consumers want; not only for their present needs, but also anticipating future scenarios and trends.”
“To help us do that, we run insight and trend studies. For example across defined urban hot spots we’ve interviewed food bloggers, entrepreneurs and cultural researchers. It gives us insight into what is happening now, and helps us understand the first influencers; the people who are driving the trends of tomorrow. This insight – what’s going on in the street? What’s driving trend setters? What’s new in restaurants and cafes and how does that translate to products? – is absolutely invaluable. If you don’t know what consumers want, or if you can’t predict what they might want next, then we can’t deliver winning flavor solutions for today and tomorrow.”
We always want to enable our customers to deliver what consumers want; not only for their present needs, but also anticipating future scenarios and trends.
提供消费者对客户成功的解决方案，我们的客户不仅仅是伟大的品味和专业知识。We also need to make sure that we’re delivering exactly what consumers want; even before they might know they want it.
“What’s driving consumer behavior and choices?” asks Jan Eckhardt, Marketing Director for Sweet across Europe, Africa and the Middle East. “That’s one of the core questions we‘re trying to answer every day. We always want to enable our customers deliver what consumers want; not only for their present needs, but also anticipating future scenarios and trends.”
“To help us do that, we run insight and trend studies. For example across defined urban hot spots we’ve interviewed food bloggers, entrepreneurs and cultural researchers. It gives us insight into what is happening now, and helps us understand the first influencers; the people who are driving the trends of tomorrow. This insight – what’s going on in the street? What’s driving trend setters? What’s new in restaurants and cafes and how does that translate to products? – is absolutely invaluable. If you don’t know what consumers want, or if you can’t predict what they might want next, then we can’t deliver winning flavor solutions for today and tomorrow.”
我们总是想让我们的客户提供世界卫生大会t consumers want; not only for their present needs, but also anticipating future scenarios and trends.
香草的未来
Ensuring the long-term reign of the subtly complex Queen of Spices, vanilla, requires an approach as multi-faceted as the spice itself.
从我们对Madagascar的承诺来到我们对消费者研究和洞察力的持续投资，斯特凡布雷姆副总裁布甜点解释了为什么Vanilla将永远是我们最重要的品味能力。
“Our commitment to vanilla runs throughout the whole company,” explains Stefan Brehm. “We need to cover the entire global demand, and that is why we are investing in both our natural vanilla sustainable supply chain in Madagascar, and our synthetic vanillin capabilities. A wide-ranging raw material portfolio is essential when it comes to meeting ever increasing, and changing, consumer preferences.”
香草是如此重要，因为它是世界上世界的最爱。It is the signature ingredient in thousands of products, from ice cream to cereal, and we’re committed to ensuring that remains the case.
“我在这项业务中超过三十年的最大变化之一是我们客户所需的速度。一旦开发出产品的许多迭代的时间，这不再是一个选择，这就是为什么我们努力确保我们第一次为客户提供所有客户。我们这样做的能力不仅依赖于我们的原材料组合，而且还依赖于我们对消费者偏好的理解，我们的区域洞察力和我们在所有愿意的所有事物中的专业知识。“
From our commitment to Madagascar to our ongoing investment in consumer research and insight, Dirk Mueller, Vice President of our Business Unit Sweet, explains why Vanilla will always be our most important taste competency.
“Our commitment to vanilla runs throughout the whole company,” explainsStefan Brehm。“我们需要覆盖整个全球需求，这就是为什么我们正在参加我们在马达加斯加的天然Vanilla可持续供应链以及我们的合成香草素能力。众所周途的原材料组合在谈到会议上越来越多，以及改变的消费者偏好时至关重要。“
“One of the biggest changes I have seen over more than three decades in this business is the speed required by our customers. Where once there was time for numerous iterations of a product as it was developed, this is no longer an option, which is why we work so hard to ensure we get everything right for our customers first time. Our ability to do that not only relies on our raw materials portfolio, but also our understanding of consumer preferences, our regional insight and our expertise across all things vanilla.”
香草是如此重要，因为它是世界上世界的最爱。这是成千上万的甜美产品中的签名成分，从冰淇淋到谷物，我们致力于确保仍然如此。
