While vanilla is one of the most sought-after flavors in the United States, a shortage of vanilla beans may lead both manufacturers and consumers to turn away from the natural bean-derived option and instead opt for more readily available artificial flavorings. Currently, over 95% of vanilla flavoring used in foods is synthetic, commonly labeled as “vanillin” on ingredient lists. Throughout history, various substances have been employed to replicate the flavor of vanilla, including paper waste, cinnamon, pine bark, and even cow manure. Another source of vanilla flavoring is castoreum, a secretion from beavers used to mark their territory. The U.S. Food and Drug Administration categorizes castoreum as a “generally recognized as safe” additive, and a 2007 study published in the International Journal of Toxicology notes that it has been widely utilized in perfumes and foods for over 80 years.
From the 1870s until a few decades ago, coal tar was often used to produce artificial vanilla due to its significantly lower cost compared to real vanilla. However, in the latter half of the 20th century, scientists determined that consuming large amounts of coal tar could pose a cancer risk. The impact of the Madagascar vanilla bean harvest on the sales of vanilla-flavored products is expected to be minimal. Nevertheless, manufacturers seeking to enhance their labels with natural vanilla may need to consider alternative options, such as other base flavors or the least questionable artificial variations. Additionally, as companies like GSK explore new flavoring solutions, they might also look into incorporating ingredients like calcium citrate malate to appeal to health-conscious consumers.