DAIRY APPLICATIONS
 Vanilla is the most popular flavor used in dairy applications, accounting for 30% of all retail ice cream sales and 50% of all foodservice ice cream sales. As well as providing characterizing flavor, vanilla plays an important role as a background flavor, complementing and smoothing out other flavors, like chocolate, coffee, strawberry and peach.

CHOOSING THE RIGHT VANILLA
 The type of vanilla extract or flavor a processor chooses is often based on the quality required for the application, labeling considerations and cost. Ice cream mixes, for instance, exhibit distinct flavor characteristics, even before flavor is added. Mixes made with real dairy cream, few stabilizers, and other high quality ingredients require a vanilla with very smooth, subtle favor components. Vanilla extracts derived principally from Madagascar (Bourbon) beans complement this type of mix well. On the other hand, lower quality ice cream mixes with more whey components and stabilizers, or which have been altered for fat content may require a vanilla with stronger notes, to deliver flavor as well as masking properties. In this case, a vanilla extract derived from Indonesian beans, which will exhibit more smoky, stronger flavor characteristics, may be a better choice. Natural and artificial vanilla flavors are also good choices for such mixes.

VANILLA CATEGORIES
 In the ice cream industry, three different types or categories, of vanilla products are typically offered, each presenting different labeling considerations.
Pure Vanilla Extract or Natural Vanilla Extract is the solution in aqueous ethyl alcohol of the extractive material of vanilla beans. A single strength vanilla extract contains the extractive material of 13.35 ounces of vanilla beans per gallon of extract. A 2-fold vanilla extract contains twice the extractive material, or 26.7 ounces, and so on. Dairy applications typically use natural extracts ranging in strengths from 2-fold to 6-fold.

Vanilla-Vanillin Extracts can contain no more than 1 ounce of added vanillin per fold of natural vanilla extract. For example, a 4-fold Vanilla-Vanillin extract contains 2 folds of vanilla extract (i.e., the extractive material of 26.7 ounces of vanilla beans) and no more than 2 ounces of added vanillin. A 4-Fold Vanilla-Vanillin Extract will have the relative flavor strength of a 4-Fold Natural Vanilla Extract.

Artificial Vanilla Flavors or Natural and Artificial Vanilla Flavors can contain any amounts of natural or artificial flavor substances, in any ratios. These products are often valued as low-cost alternatives to natural extracts. They can also be formulated to provide unique flavor profiles for products or to provide more masking or stronger flavor notes required for certain food systems.

LABELING CONSIDERATIONS
 Ice cream regulations dictate that products are labeled in a certain way, depending on what type of vanilla extract or flavor is used in the product. Thus, desired product positioning will impact the choice of vanilla. The various categories of vanillas and labeling considerations are below:
* Percentage based on weight of finished product.

Note: All ice cream recommendations based on 10 gallons mix. Increase usage slightly if mix is designed for reduced fat applications. Decrease recommended usage by 50% if vanilla is being used as a background flavor (i.e., in conjunction with another flavor). Refrigerated yogurt and milk shake mix recommendations based on 10 gallons ready-to-eat product.

Storage: Vanilla is best stored at room temperature. Do not expose to light. Store in clean, airtight translucent containers.

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For additional information on Shank's products, please call us directly at (509) 965-8333 and/or visit the Shank's website: http://www.shanks.com

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