The new vanilla ingredients are made using a unique extraction process, which avoids the use of heat, thereby preventing evaporation and retaining all volatile flavours. They are available in three different strengths - 1, 2 and 4x strengths. The flavouring comes in a hydro-alcoholic form, which can be used in many applications such as dairy, beverages and desserts. It also retains stronger flavour than powder extracts, according to Euringus. Bourbon Madagascar vanilla is produced from Vanilla planifolia plants, and comes from Indian Ocean islands such as Madagascar, the Comoros and Réunion. Thomas Guillermou, from Euringus, said: "Bourbon Madagascar vanilla is considered the best vanilla in the world. The extracts offer the labelling advantage of declaring 'natural, organic vanilla extract'. This is especially interesting for organic consumers who are very cautious about additives and labels." Euringus supplies natural and organic ingredients for the flavour and food industries. Its products are mostly also kosher and fair-trade certified. This is the first time it has developed a vanilla flavouring, having looked for a long time to find the right partner to produce the extract with. Vanilla is important to a wide variety of food and beverage applications, including baked goods, sodas, candies, syrups, ice cream and soy milk. The global market for vanilla beans has been in turmoil in recent years, and prices soared from about $20 (€14) a kilo to $300 (€211) a kilo, on the back of a devastating cyclone in Madagascar in 2000, and its political crisis in 2002. As a result, many companies switched to synthetic vanillin. The current world demand for natural vanilla is about 40 metric tons a year. This is significantly less than the global demand for synthetic vanillin, which currently stands at around 16,000 tons a year and costs one-hundredth of the price of the natural product.