{"id":28950,"date":"2023-02-15T11:33:55","date_gmt":"2023-02-15T10:33:55","guid":{"rendered":"https:\/\/dev.phytocontrol.com\/?page_id=28950"},"modified":"2026-08-28T20:17:43","modified_gmt":"2026-08-28T18:17:43","slug":"authenticity-of-vanilla","status":"publish","type":"page","link":"https:\/\/dev.phytocontrol.com\/en\/our-analyses\/authentication-of-animal-and-plant-species\/authenticity-of-vanilla\/","title":{"rendered":"Vanilla authenticity"},"content":{"rendered":"
\n
\n\n \n
\n
\n

Accueil<\/a><\/span><\/span><\/p>\n <\/div>\n

Vanilla authenticity <\/h1>\n <\/div>\n \n \"Vanilla\n <\/picture>\n <\/div>\n<\/section>\n
\n
\n
\"actu_Vanille\"<\/figure>\n<\/div>\n\n\n\n
\n
\"actu_vanille-creme\"<\/figure>\n<\/div>\n\n\n\n
\n
\"Vanille-sucre\"<\/figure>\n<\/div>\n<\/div>\n\n
\n
\n

SPECIES AUTHENTICATION<\/p>\n\n

Vanilla<\/strong> is the most widely consumed spice in the world. It comes from the fruit of several orchid species, the best known of which is Vanilla planifolia<\/em>. It is produced in warm, humid geographical areas, generally close to the tropics. The main producing countries are Madagascar and Indonesia. In France, production areas are found in overseas territories (Guadeloupe, Martinique, Polynesia, R\u00e9union).<\/p>\n\n

Vanilla is generally used as an additive in consumer products. Note the difference between extracts (of natural vanilla origin)<\/strong> and flavourings<\/strong>, which may be of natural or chemical origin. As an aromatic plant, the composition of vanilla pods sold in shops is very rich in flavour compounds, particularly vanillin<\/strong>. Vanillin is very easy to synthesise, in which case it is known as synthetic vanillin.<\/p>\n\n

Like most spices, vanilla is a high-value product, which can lead to fraud or adulteration of products claimed to be of natural origin<\/strong>.<\/p>\n\n

A study by the DGCCRF carried out in 2019 to check the labelling of vanilla products revealed that 23% of the products tested were non-compliant<\/strong> (vanilla products replaced with lower-quality products, intensification of the taste, smell and appearance of vanilla by soaking pods in a vanilla-flavoured flavouring, reproduction of vanilla flavour by adding biotechnology-derived vanillin in large proportions compared with vanillin from vanilla pods).<\/p>\n\n

Which products are affected?<\/h3>\n\n

Vanilla pod<\/p>\n\n

Flavouring<\/p>\n\n

Dairy products<\/p>\n\n

Sugar<\/p>\n\n

Regulations<\/h3>\n\n

According to Regulation (EC) No. 178\/2002 on food safety, Chapter II, Section I, Article 8: “Food law shall aim to protect the interests of consumers and shall provide a basis for consumers to make informed choices in relation to the foods they consume. It shall aim to prevent: fraudulent or deceptive practices; the adulteration of food; and any other practices which may mislead the consumer.”<\/p>\n\n

According to Regulation (EU) No. 1169\/2011 on the provision of food information to consumers, Chapter III, Article 7 on fair information practices: “Food information shall not be misleading, particularly: as to the characteristics of the food and, in particular, as to its nature, identity, properties, composition, quantity, durability, country of origin or place of provenance, method of manufacture or production.”<\/p>\n\n

Standard ISO 5665-1 also sets specifications for vanilla pods, particularly regarding vanillin content. In addition, an internal DGCCRF memo, No. 2003-61, now repealed, provided guideline values for the composition of vanilla:<\/p>\n\n