Consumers desire for healthier lifestyles has prompted manufacturers to employ various methods for producing sustainable ingredients. Fermentation-derived vanillin is a good substitute for synthetic vanillin, and manufacturers increasingly use it. Bio vanillin manufacturers use rice bran as a feedstock, converted into ferulic acid and then fermented by yeast to produce vanillin.
Frequently Asked Questions
The market is segmented based on Segmentation, By Product Type (Natural, Synthetic Vanillin), End-User (Food, Beverage, Pharmaceuticals, Fragrances and Others) – Industry Trends and Forecast to 2032
.
The Global Vanillin Market size was valued at USD 10.47 USD Billion in 2024.
The Global Vanillin Market is projected to grow at a CAGR of 7.95% during the forecast period of 2025 to 2032.
The market report covers data from the U.S., Canada and Mexico in North America, Germany, Sweden, Poland, Denmark, Italy, France, U.K., Netherlands, Switzerland, Belgium, Russia, Italy, Spain, Turkey, Rest of Europe in Europe, China, Japan, India, South Korea, Singapore, Malaysia, Australia, Thailand, Indonesia, Philippines, Rest of Asia-Pacific (APAC) in the Asia-Pacific (APAC), Saudi Arabia, U.A.E, South Africa, Egypt, Israel, Rest of Middle East and Africa (MEA) as a part of Middle East and Africa (MEA), Brazil, Argentina and Rest of South America as part of South America..
