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Natural vanilla is one of the most expensive spices to produce, having a very labour-intensive production, requiring hand pollination of the flowers to produce the seeds, and daily harvesting by hand; followed by slow drying, and conditioning for a further 5-6 months. Natural vanilla and its extract are much more expensive than artificial forms of vanilla flavouring which are very cheap to produce. Shortages in production and increased demand, push prices even higher.
As a result, adulteration of natural vanilla with cheaper flavourings can occur and it is important that any testing of vanilla extract can distinguish between natural vanilla bean extract and cheaper extracts and synthesized vanilla flavours.
Fapas quality control materials make use of real food matrices to provide direct comparisons to your current routine analysis activities. This is vital to ensure only high-quality testing practises are employed by your laboratory to achieve the highest standard test results possible.
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