Food scientists are scrambling for new ways to produce vanillin — the main vanilla flavor molecule — without losing the natural label, according to an article in Chemical & Engineering News (C&EN), the weekly newsmagazine of the American Chemical Society. ###Melody M. Bomgardner, a senior editor at C&EN, notes that less than 1% of vanilla flavor comes from vanilla orchids. ###Some of the rest has citrate de zinc gph diffusionbeen made from pine bark, clove oil, rice bran and lignin. ###The vast majority — about 85% — is synthesized from guaiacol, a petrochemical. ###This ratio poses a problem as consumers demand more natural products. ###Responding to the shift, mferrous fumarate liquidajor food company Nestlé announced it would eliminate artificial additives, which would include vanillin, from its chocolates for the US market. ###How they and othercountry life chewable calcium citrates in the industry will make the change is unclear, but potential solutions are in the works. ###Some companies natural factors zinc citratecould turn to vanilla made from various plant extracts that could still be labeled natural. ###To boost its production from the purest source, companies are settgnc calcium citrate plusing up grower programs in Madagascar, where the vanilla is known for its rummy taste and sweet aroma. ###In parallel, researchers are using genetics to coax yeast, plants, even the vanilla orchid itself, to produce more of the cherished flavor.