Artificial Vanilla Flavour (Synthetic Vanillin)

About

What it is and where it shows up.

Artificial vanilla flavour is primarily composed of synthetic vanillin (4-hydroxy-3-methoxybenzaldehyde), chemically synthesised from guaiacol or lignin rather than extracted from vanilla pods, and is used to replicate the characteristic taste and aroma of natural vanilla. It is widely added to baked goods, confectionery, beverages, ice cream, and dairy products as a cost-effective substitute for natural vanilla extract.

Safety summary

The regulatory and scientific consensus.

Synthetic vanillin is broadly considered safe at typical food-use levels; JECFA established an Acceptable Daily Intake (ADI) of 0–10 mg/kg body weight per day, and the EFSA AFC Panel (2008) confirmed that the NOAEL of 1,000 mg/kg bw/day in a 2-year rat study was more than 100 times the estimated human dietary intake. No bans exist in any major jurisdiction and IARC has not classified vanillin as a carcinogen; however, isolated reports of contact sensitisation and fragrance allergy have been documented in susceptible individuals.

Regulatory landscape

What food-safety regulators have decided.

Jurisdiction	Status	Note
FSANZ (Food Standards Australia New Zealand) (Australia)	Approved	Vanillin is permitted as a flavouring substance under Food Standards Code Standard 1.3.1 (Food Additives). Artificial flavourings must be labelled as 'flavouring' or by specific name. No numerical ADI set domestically; JECFA ADI is referenced.source
EFSA (European Food Safety Authority) (European Union)	Approved	Authorised as a food flavouring substance without limitations under Regulation (EC) No 1334/2008 (FL-no: 05.018). EFSA AFC Panel (2008) re-evaluation confirmed safety margins exceed 100-fold over estimated daily dietary intake. ADI of 0–10 mg/kg bw/day established by JECFA (2002) and referenced by EFSA.source
FSSAI (Food Safety and Standards Authority of India) (India)	Approved	Permitted as an artificial flavouring substance under Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011, Regulation 3.3.1. Labels must declare the common name of the artificial flavouring substance (e.g., 'Artificial Vanilla Flavour' or 'Vanillin') as distinct from natural or nature-identical flavourings.source
FDA (Food and Drug Administration) (United States)	Approved	Vanillin listed as GRAS (Generally Recognized As Safe) under 21 CFR 182.60 (synthetic flavouring agents and adjuvants); ethyl vanillin listed under 21 CFR 182.60 and 182.90. Approved for use in chocolate and cacao products (21 CFR Part 163) and vanilla extract-related products (21 CFR Part 169). No numerical ADI set by FDA; FEMA GRAS programme independently confirms safety.

Who should approach with care

Whose guidance would steer them away.

Other — Individuals with documented fragrance mix or vanillin contact sensitivity should exercise caution, as sensitisation studies have identified allergic contact reactions in some susceptible individuals (SCCS, 2012; referenced in UK COT/FSA 2021 review).

Infants — No specific EFSA or FSSAI safety evaluation has been conducted for synthetic vanillin in infant formula or baby food; caregivers should avoid unnecessary exposure in very young infants pending dedicated paediatric safety data.

Phenylketonuria — Certain artificial vanilla flavour formulations may contain carrier solvents or adjuncts (e.g., propylene glycol, aspartame-based carriers) that require scrutiny; individuals with PKU should verify the full ingredient declaration with their physician.

Research citations

The sources behind this verdict.

1FDA. FDA Food Additive Status List — Ethyl Vanillin (21 CFR 182.60 and 182.90). fda.gov
2PubMed. Vanillin: a review on the therapeutic prospects of a popular flavouring molecule, 2021. pmc.ncbi.nlm.nih.gov
3EFSA. Scientific Opinion on the safety of orthosilicic acid-vanillin complex (OSA-VC) as a novel food ingredient to be used in food supplements as a source of silicon and bioavailability of silicon from the source, 2018. efsa.europa.eu
4FSSAI. Food Safety and Standards (Food Product Standards and Food Additives) Regulations, 2011 — Regulation 3.3.1: Flavouring Substances, 2011. fssai.gov.in
5EFSA. Flavouring Group Evaluation 20 (FGE.20): Benzaldehyde and related flavouring substances from chemical group 23 and 30 — Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food, 2008. efsa.onlinelibrary.wiley.com

Independently researched6 citations