f the pandemic and lockdown showed us anything, it’s that we all have a secret desire to cook and bake. From cakes to breads to muffins or cookies, it’s safe to say we all did our fair share of baking these past 16 months. For making baked goods extra special, Vnlla Extract Company is our pick. The packaging and branding utilizes sleek design, minimalism, clear nutrition and origin information, and the product is made using a 200-year old vanilla-making process. This is no ordinary vanilla extract.
Founded in partnership with Symrise, Vnlla Extract Co is a new line of vanilla extracts that deliver inspiration and unleash creativity. This new line takes the vanilla extract concept and reimagines it by adding natural flavors with fruit and spice extracts. “We start with Bourbon vanilla beans grown and harvested by our partner farmers in Madagascar, who carefully hand-pollinate each vanilla orchid,” says Symrise. “Then we extract and bottle that goodness in the United States to capture the essence of each and every bean.”
Knowing that Mother Nature can be fickle, the company plans ahead by blending its pure vanilla extract with other natural flavors so taste and quality remain consistent—as does the price.
“Creating the best possible product demands the best possible vanilla crop,” Symrise says. “That means working closely and sustainably with local farmers and partnering with NGOs to achieve this. We go beyond securing a sustainable supply chain; we help farmers and local communities improve cultivation practices by training in crop diversification and soil management. By helping farmers maintain their plots year-round and grow a wider range of crops, we can help them improve their financial security.”
“These extracts from Vnlla are a game changer,” says Sam Mason, chef and owner of Oddfellows Ice Cream in Brooklyn, New York. The vanilla extracts have inspired new flavor profiles in his ice cream, utilizing a vast array of spices and citrus to always push the palatable limits of creative taste. Vnlla Extract Co. prides itself on working with chefs everywhere.