Eurovanille's
White Paper on Vanilla

The White Paper on Vanilla is a free 48-page guide published in 2026 by Eurovanille’s Vanilla Expert Center, a vanilla specialist for food professionals since 1990. In 8 parts, it explains vanilla from the bean to standardized flavor.

The White Paper is a free PDF available on this page, with no commitment. Enter your business details in the form to get instant access to the download link.

It is written for food professionals who work with vanilla: R&D and quality teams, buyers, manufacturers, artisans, and chefs. It helps you choose between natural vanilla, extracts, flavors, and vanillin based on your application and labeling goals.

Natural vanilla comes exclusively from the vanilla bean, while vanillin is a single aroma molecule that can come from the bean, from fermentation, or from synthesis. The White Paper explains the labeling rules for each option, summarized in our article Vanilla or vanillin.

The three cultivated vanilla species are Vanilla planifolia (known as Bourbon in Madagascar, Réunion, the Comoros, and Mauritius), Vanilla tahitensis (Papua New Guinea, French Polynesia), and Vanilla pompona (Caribbean, Madagascar). Their flavor profiles are compared in the White Paper and in our article What makes vanilla so hard to produce.

Curing a green vanilla bean into an aromatic black bean takes 6 to 9 months, and 6 kg of green vanilla yields 1 kg of cured vanilla. The 7 steps of the Bourbon method are detailed in the White Paper and in our article How a green vanilla bean becomes aromatic.

Yes, the White Paper is available in both English and French, as the “Livre Blanc de la vanille.” The French version can be downloaded from the Livre Blanc de la vanille page.

Yes, you can quote the White Paper on Vanilla in your documents, presentations, or articles, as long as you credit the source: “Eurovanille, White Paper on Vanilla, 2026 edition.” To reproduce a diagram or a long excerpt, please contact us first.

Eurovanille’s Vanilla Expert Center team supports you, from choosing the right origin to developing your product. Reach us through our contact page or at +33 3 21 90 00 10, Monday to Friday, 8 a.m. to 6 p.m. (CET).