Vanilla: Anything but boring


Vanilla: Anything but boring

(Posted on 01/06/16)

As recently discussed in ‘Fresh thinking vanillas for the bakery market from Cornelius’, Vanilla has wrongly been classed as the ‘plain Jane’ of the ingredients industry and would not usually be associated with words such as ‘sexy’ and ‘exciting’.

We would like to prove that vanilla can be exciting and interesting and has the ability revamp the industry.

The bakery industry is evolving quickly to keep up with ever more demanding consumer requests for differentiation, new flavours and exotic ingredients, so much so that traditional flavourings such as vanilla are being cast aside.

However, as well as being highly versatile, Vanilla brings more to the table than is first thought…

As Rachel Fordham, dairy, desserts and beverages sales manager at Cornelius Group pointed out in the article “there is not just one type of Vanilla”.

Cornelius, having also launched a new health and nutrition business in the Nordic region in March, is able to offer a range of Vanillas to the food industry through a number of suppliers including Nielsen Massey Vanillas, a leading producer of Vanilla extracts.

Madagascan Vanilla

This creamy favourite is the said to be the most widely used, especially when it comes to baking. We’ve seen some great recipes involving Madagascan vanilla and mango and some mean crème brulees. This flavoursome, yet traditional variety, is far from a ‘plain Jane’.

Mexican Vanilla

Mexico, home of the Vanilla bean, boasts this sweet and woody type, which pairs well with chocolate, citrus fruits, cinnamon, cloves, warm spices, baked goods and frozen desserts. However, due to the vanilla’s spiciness it can work very well for masking notes meaning it complements the kick of tomato salsa and barbeque sauces creating a soothing harmony with their heat and acidity – who would’ve thought it!

Tahitian Vanilla

This culinary favourite prides fruity, floral and cherry-like flavours, which effortlessly add gusto to smoothies, sauces and custards.

Indonesian Vanilla

The sharp, earthy and smokey tones of this variety, adopted in its curing process, make it unique. Due to its slightly fermented flavour, Indonesian Vanilla is perfect for pies, compotes, and jams, along with being a perfect component for homemade bitters or liqueurs.

Vanilla from Uganda and India

Showing off a complex array of flavours, these Vanilla types add a new twist to classic bakery applications such as cookies, cakes and chocolate recipes.

Vanilla has the ability to not only add a variety of flavours to products but can also intensify and complement so many of the new sought-after flavours. Whilst different varieties bring a new dimension to traditional baked goods, Vanilla should be embraced by a variety of sectors, to add rich flavour to sweet and savoury foods alike; a point proven perfectly in ‘My Recipes 7 ways with vanilla’.

All said, one thing is for sure, vanilla is anything but boring!

For more information on the range of vanillas Cornelius has to offer visit our website www.cornelius.co.uk or contact Rachel.Fordham@cornelius.co.uk

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