What are the Products of Vanilla on the Market: Vanilla Extract, Vanilla Flavor, Ground Vanilla, Etc.

Dr. Daphna Havkin-Frenkel
Bakto Flavors, LLC
Edison, NJ, USA

daphna@baktoflavors.com
www.baktoflavors.com

The retail market of vanilla consists of vanilla beans from various places, organic and traditionally grown, Pure Vanilla Extract, vanilla paste, ground vanilla beans, vanilla sugar, vanilla bean powder, and others. The vanilla in business to business and the industry is limited to mostly various strengths of vanilla extract or vanilla concentrate, spent vanilla beans, a number of different Vanilla WONFs, and of course, vanillin. In both categories, we will discuss natural and artificially-made products, what they consist of, and how they are made. In addition, samples will be shared.

Dr. Daphna Havkin-Frenkel has unique qualifications.  She holds a BS and an MS in the area of Agriculture to a PhD in Food science and an MBA from Rutgers University.  Dr Havkin-Frenkel has over 25 years experience in the area of flavors, mainly vanilla. She published extensively in the area of vanilla biotechnology, and has been invited to worldwide symposiums as a speaker on the subject. Daphna organized the first international congress on vanilla in Princeton, NJ in 2003, and the second in Cannes, France in 2004. She is currently running a new vanilla course/program at Rutgers.  She divides her time between Rutgers University, doing research on the development of new vanilla products, and Bakto Flavors, manufacturing and marketing a new line for the gourmet and cosmetic industries. Dr. Daphna Havkin-Frenkel has unique qualifications.  She holds a BS and an MS in the area of Agriculture to a PhD in Food science and an MBA from Rutgers University.  Dr Havkin-Frenkel has 17 years experience in the area of flavors, mainly vanilla. She published extensively in the area of vanilla biotechnology, and has been invited to worldwide symposiums as a speaker on the subject. Daphna organized the first international congress on vanilla in Princeton, NJ in 2003, and the second in Cannes, France in 2004. She is currently running a new vanilla course/program at Rutgers.  She divides her time between Rutgers University, doing research on the development of new vanilla products, and Bakto Flavors, manufacturing and marketing a new line for the gourmet and cosmetic industries.