The first vanillin on the market to be mass balance certified, in response to consumers and brands demanding greater sustainability, more renewable raw materials and a reduced carbon footprint for their products.
Solvay, one of the world's leading suppliers of vanillin, has announced that the manufacture of Rhovanil vanillin at its Saint-Fons plant in France is now certified as compliant with the International Sustainability and Carbon Certification (ISCC) Plus calculation method.
"As the global leader in advanced vanillin technology, our strategy is to provide natural and sustainable ingredients to the food, flavor and fragrance markets. With this range of pure vanillins, which has received the world's first ISCC Plus mass balance certification, we are very proud to offer new solutions to our customers"said Jo Grosemans, head of Solvay's Natural Growth division.
The Rhovanil range is mainly used in food and flavour applications, as well as in the composition of home fragrances and personal hygiene products. Obtained at the end of 2022, this ISCC Plus certification endorses the controlled use and traceability of renewable raw materials used in the manufacture of Solvay vanillin. This helps brands to minimize their environmental impact and reduce their consumption of raw materials from fossil resources and their carbon footprint, in order to meet a growing demand for more sustainable ingredients in the circular economy.
"Our new Rhovanil MB solution is available. It can be used as a direct and immediate substitute for currently used products"Maud Joassard, Solvay's Marketing Manager, adds.
Replacing the main fossil resources with certified renewable raw materials is a step on the roadmap of the Solvay One Planet initiative, which aims both to continuously improve the sustainability of Solvay's activities and to help its customers reduce their indirect emissions from suppliers.
In this regard, the Rhovanil MB can significantly help key players in the FMCG sector who want to achieve carbon neutrality by 2040 or earlier.
