Häagen-Dazs Says It Won’t Use Fake DNA in Ice Cream

Yet again the natural vanilla industry is assaulted by a cheap and cost effective imitation. However, Häagen-Dazs has spoken up about their decision to pass on the new type of synthetic vanillin produced by Evolva, a Swiss corporation.

Usually vanillin is processed from petrochemical plants or chemically treated paper pulp waste. This new method will be engineered by synthetic biology from genetically engineered yeast.

Well, here is a quote from the spokesperson from Evolva :

Regarding this recent press release by Friends of the Earth (FOE) related to vanillin, Evolva would like to reiterate that its vanillin is not intended to replace vanilla that is grown in Madagascar, Mexico or elsewhere. Madagascan vanilla is a great product. And if ice cream makers are currently using this vanilla, by all means they should keep using it. Our focus is the 99% of vanillin (NOT VANILLA) in the world that actually does not come from the orchid in Madagascar, etc., but rather from petrochemical plants or chemically treated paper pulp waste. We want to give people a better alternative to THAT vanillin. Further, as has been stated previously, our vanillin has been reviewed for safety and has been found to be safe for its intended use. FOE is fully aware of our approach because we have shared it with them several times, already.

At Covan’ee we believe that the position of natural vanilla is secure. When vanillin was first extracted from wood pulp waste, the natural vanilla industry was weary that a wave of synthetic vanillin will take over the industry. However, history shows that the palate of vanilla lovers have proven to be unshakable.

Origina article here.

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