ROBOX has been developing scaleable routes to improved routes to vanillin (see our publications)
This report by University of Stuttgart demonstrates the great interest in using oxidative enzymes to produce vanillin.
Vanillin is one of the most widely used flavouring compounds worldwide as a flavour ingredient for food and beverages as well as a fragrance ingredient in perfumes and cosmetics
Natural vanillin extracted from vanilla pods is very expensive and so using biotechnology to produce alternative supplies is an attractive way to increase availability.