Health Benefits of Vanilla

Natural vanilla extract, made from the pods of the vanilla plant found in tropical regions, is widely used to flavor foods and beverages. It is also used in medicines and fragrances.

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Vanilla is one of the most expensive spices in the world due to the labor-intensive process of production. The flowers of the vanilla plant are hand-pollinated, and the bean pods are ripened, dried, and conditioned to create their unique flavor and aroma.

Because true vanilla extract is expensive and in high demand, synthetic vanilla is made from wood pulp and coal tar as a substitute. While synthetic vanilla is less expensive, it does not offer as many health benefits as natural vanilla.

Synthetic Biology Vanillin: not natural, not sustainable, not likely to be labeled, and coming to an ice-cream cone near you.

A new ingredient is entering the global food supply, appearing in many of our favorite foods from ice cream to birthday cake. Labeled as "natural," synthetic biology vanillin, created using synthetic biology (extreme genetic engineering), is produced by Evolva® and International Flavors and Fragrances (IFF). This technology involves writing entirely new genetic codes on a computer, "printing" them out, and inserting them into organisms.

Download pdf: Friends of the Earth Synbio Vanillin Fact Sheet

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Recent polls reveal increasing public concern about synthetic biology's risks. One-third of respondents favored a complete ban until further research is conducted. Despite marketing claims, synthetic biology vanillin is neither environmentally sustainable nor "natural," and it threatens the livelihoods of small, sustainable vanilla farmers in rainforests around the world. With inadequate regulatory oversight, scientists know little about the safety of this product.

Vanilla is one of the most widely used flavors in our food, making this new application a public controversy. Synthetic biology vanillin will be one of the biggest uses of this new genetic technology in our food system. It could pave the way for other synthetic biology food derivatives such as orange and grapefruit flavoring, coconut oils, and saffron. An animal feed ingredient produced by synthetic biology has been approved by the FDA based solely on the company's safety claim. This emerging biotechnology requires a strict regulatory framework before these products permeate our food system.

Synthetic biology involves creating new synthetic biological parts and systems not found in nature. Unlike traditional genetic engineering, which transfers genes between species, synthetic biology designs new DNA sequences using computers. These sequences aim to perform unnatural tasks, such as yeast producing vanillin. However, unique combinations of genetic parts can result in unpredictable traits, making it difficult to know the impact of synthesized DNA on organisms or ecosystems.

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Vanillin, the primary flavor component of vanilla, is naturally obtained from the cured seed pod of the vanilla orchid. Small farmers in rainforests across Madagascar, Mexico, and Southeast Asia produce natural vanilla. Synthetic biology vanillin differs from artificial vanillin, which is a mix of chemical components. The new synthetic biology vanillin is synthesized by a genetically engineered organism. While its fermentation process by yeast is claimed to be natural, it requires computer-coded yeast created in a lab. This vanillin is made by inserting synthetic genetic code into yeast, forcing it to biosynthesize vanillin through fermentation. Despite being engineered, marketers like Evolva® and International Flavors and Fragrances aim to market it as "natural."

Natural vanilla relies on intact tropical ecosystems and is labor-intensive. Pure vanilla comes from the Vanilla planifolia orchid, with each flower pollinated, harvested, sorted, and cured by hand. One kilogram of vanilla extract requires about 500 kg of these beans. The tradition of vanilla farming has been passed between families for hundreds of years. Without the economic value of natural vanilla, these rainforests may not be protected from deforestation.

Synthetic biology vanillin could severely impact the natural vanilla market and harm sustainable farmers and poor communities worldwide. The natural vanilla market depends on consumer demand. Without labeling, consumers won't know if the "natural" product contains real vanilla beans or synthetic biology vanillin. This could devastate the international vanilla market, valued between $1,200-$4,000 per kilogram and contributing approximately $240 million annually to the economy of vanilla-growing regions, primarily in developing countries.

Production of synthetic biology vanillin is not environmentally sustainable at an industrial scale. Despite being promoted as "green" due to the fermentation process, the engineered yeast and required sugar monocultures harm tropical ecosystems. Sugar plantations contribute to deforestation and poor working conditions. Synthetic organisms can threaten biodiversity if they escape into the environment, potentially becoming invasive species or pollutants.

It remains unclear if synthetic biology vanillin is safe to eat or its impact if synthetic organisms interact with natural organisms. Regulatory agencies lack adequate oversight, and independent data is insufficient to determine safety. Until precautionary testing and regulations specific to synthetic biology are established, we won't understand potential health threats until it's too late.

Federal regulations for synthetic biology are lacking. Similar to challenges with genetically engineered products, the FDA has not developed protocols to assess the risks of synthetic biology byproducts. Instead of approving SynBio vanilla as "Generally Regarded As Safe" without tests, regulatory agencies should rigorously evaluate each new product's safety. Currently weak regulations could allow SynBio vanilla to be labeled as "natural" under US and EU regulations. Synthetic biology vanillin should be kept out of our food system until a strong regulatory framework ensures safety for human health and the environment.

Friends of the Earth, the Center for Food Safety, and the ETC Group are advocating for regulatory frameworks that ensure analysis of potential risks before introducing synthetic biology into our food and environment. If approved, companies should commit to not using it in their products, and governments should require labeling to allow informed consumer choices. Vanillin produced through synthetic chemistry or biology should be labeled "artificial."

How do I Get Involved?

The Switzerland-based company, Evolva®, plans to release its synthetic biology vanillin in 2014 through a partnership with International Flavors and Fragrances (IFF). Companies should commit to using verified natural vanilla, ensuring ecological and social responsibility, and pledge not to purchase synthetic biology vanillin.

Visit FOE’s website at www.foe.org/projects/food-and-technology/synthetic-biology/no-synbio-vanilla to learn more about getting involved!

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