Govanil? the latest vanilla flavours from Rhodia

LYON, FRANCE – A member of the Solvay group, Rhodia Aroma Performance has introduced the Govanil? range of vanilla flavours for baked goods and confectionery. Compared to standard vanilla flavours, the range combines a rare intensity of up to 20 per cent higher and creates a lingering taste on the palate. Enhancing the flavours of butter, egg, biscuit, caramel and fruit, they are particularly appealing for industrial bakery and confectionery recipes.

“Govanil originates from the all new CRF? technology developed by our company,” explains project director Dominique Giannotta. “CRF technology delivers a whole new set of value-added organoleptic enhancing properties.” Additionally, the new flavours compensate for fat or sugar content in bakery and confectionery recipes and therefore dramatically expand the possibilities for industrial food applications.

R&D centre for vanilla
“As a major partner of the food industry for many years we have established a wealth of services designed to help optimise the utilisation of our flagship brands and, to further support this, we recently inaugurated our new Vanil’Expert Center located at our R&D facilities in Saint Fons, France totally dedicated to the research and development of new vanilla flavours for industry professionals, says Gianotta.

Dominique Rage, company president says: “Our company has made a qualitative leap forward with Govanil, the benchmark for vanilla flavours. Govanil is manufactured fully respecting our established food safety procedures and processes and confirms Rhodia’s commitment to be the worldwide leading reference in vanilla flavors,” he concluded.

Especially formulated for ease of implementation in bakery and confectionery industrial recipes the new benchmark range of Govanil vanilla flavours was exhaustively researched and tested to meet consumer’s wide ranging taste preferences and already demonstrates outstanding results in cookies, petit beurre biscuit recipes, as well as in vanilla or chocolate fillings and in pastry creams.
At present, Rhodia has developed three grades, all preserving unparalleled organoleptic and functional qualities:

?    Govanil?
The benchmark vanilla flavour offering a unique and long-lasting character with exceptional value-added properties

?    Govanil? Intense 
A grade ideal for doses below 0.1% and custom-made tastes

?    Govanil? Natural
This grade’s vanilla taste is obtained from renewable sources and meets the requirements of both the European and American regulations for natural products which allows the addition of ‘natural flavour’ on food labelling

The vanilla range is being dynamically and continually developed and will be enlarged to include other grades.