Lallemand tackles vanilla volatility with lab-grown Hevani Vanillin

Global biotech leader Lallemand has officially entered the high-intensity flavour space with the launch of Hevani, a natural vanillin produced via precision fermentation.

Developed through the yeast-based technology acquired from Evolva, the new ingredient offers food and drink manufacturers a stable, high-purity alternative to both synthetic vanillin and resource-intensive vanilla beans.

As global demand for clean label and sustainable ingredients surges, Hevani arrives as a solution for manufacturers seeking to maintain natural status while avoiding the volatility of the traditional vanilla bean market.

Produced from renewable feedstock (glucose), Hevani leverages cutting-edge yeast-based processes to reach a purity level of 98%. Unlike traditionally harvested vanilla, this biotech production method is climate-independent, ensuring a consistent quality profile and stable supply chain year-round.

The technology behind the launch follows Lallemand’s strategic acquisition of Evolva, a move designed to bolster its R&D capabilities in the precision fermentation sector.

“Evolva’s deep know-how in precision fermentation and R&D capabilities present an ideal platform from which to expand our product offering,” said Lars Asferg, president of Lallemand Bio-Ingredients. “We are excited to bring this yeast-based technology to our customers, ensuring consistent quality and scalability.”

Hevani is positioned as a versatile workhorse for the food industry. Lallemand notes that the ingredient is particularly effective in:

• Bakery & cereals: providing heat-stable, intense vanilla notes.
• Confectionery & chocolate: enhancing mouthfeel and boosting specific flavour profiles.
• Dairy: delivering a creamy vanilla taste without the risk of contaminants.

Crucially for quality control teams, the precision fermentation process ensures the final product contains no pesticides or heavy metals — common concerns with soil-grown crops.

One of the most significant advantages for international manufacturers is Hevani’s regulatory standing. It has been approved for use in flavours in both the EU and the US and, notably, does not require GMO labelling. This “global natural status” allows brands to maintain premium positioning while meeting consumer expectations for transparency.

Danielle Cusumano, VP of Enzymes & Aromas, emphasised the importance of this alignment with corporate ESG goals: “Our global customers demand high-quality, natural ingredients that align with their sustainability goals. Hevani’s US & EU natural status is a testament to our commitment to meeting these needs and supporting our customers in creating exceptional products.”

By reducing the industry’s reliance on resource-intensive vanilla bean farming, Lallemand is offering a mindful indulgence that bridges the gap between high-performance flavouring and environmental responsibility.

Hevani is available now for sampling and commercial formulation across all major food and beverage channels.