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  Vanillin (4-Hydroxy-2-mythoxy benzaldehyde) is an organic compound, belonging to the phenol aldehyde group. Vanilla beans is the largest concentrated natural source of vanillin, followed by Leptates bicolor, Chinese red pines, lychee fruit, and raspberry. Vanillin is produced through three ways namely, natural, biosynthesis, and chemical synthesis. Natural and chemical synthesis are two most important means of vanillin production. Vanillin is extensively used in the food industry as a flavoring agent for chocolates, ice-creams, candy, biscuits, and cakes. Ethyl vanillin and methyl vanillin are the two types of vanillin. Ethyl vanillin is a stronger flavoring agent as well as is expensive than methyl vanillin. Vanillin is also used in intermediate applications in the pharmaceuticals and fine chemicals industries. Some of the key players operating in the global V anillin M arket are Evolva Holding SA, Solvay SA, Borregaard, Jiaxing Zhonghua Chemical Industry Co., ...