Speakers
Vanilla vs Vanilin
Dr. Krishna Bala,
President, Dr. Vanilla
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Natural vanilla is my passion, and it remains the most popular flavor in the world. However, vanillin—the key flavor molecule—is often mistaken for vanilla itself. This discussion will explore the fundamental differences between natural vanilla and vanillin. Vanillin can be sourced synthetically, naturally, or directly from vanilla pods—but is natural vanillin truly superior to synthetic? Are there noticeable flavor differences? Additionally, we will delve into the complex flavor development of vanilla at various stages, from curing to extraction and aging.
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Dr. Krishna Bala, a trained Flavor Chemist, is the President of Dr. Vanilla. His journey in flavor and food science began during his college years at the University of Missouri, Columbia, where he earned his doctorate. Recognized as one of the foremost authorities on vanilla, Krishna and his team have pioneered innovative vanilla curing and extraction technologies.
With extensive firsthand experience in vanilla cultivation and curing, Krishna has conducted working visits to major vanilla-producing regions, including Madagascar, Mexico, Indonesia, India, Uganda, and Papua New Guinea. He has also published numerous papers on the properties and curing processes of vanilla beans.
Previous Positions:
• Vice President, Beck Flavors
• Vice President, Danisco
• Technical Director, Firmenich
• Partner, Rodelle (ADM)