A certificate of analysis is the one document that actually tells you what is in the drum, not just what

Comparing Iranian yeast to European yeast is not really a contest between equals. One side includes Lesaffre, a single French

Buying vanilla in bulk for the first time raises questions a retail purchase never does: which packaging format actually fits

Vanilla extract, vanilla powder, and vanillin all show up in recipes and formulas labeled simply as vanilla, but they behave

Three letters on a purchase order can quietly decide whether a food shipment’s landed cost comes in on budget or

india is not a small market looking for its first yeast supplier. It is the third-largest consumer of baker’s yeast

Vanillin extracted from a cured bean and vanillin synthesized from guaiacol in a lab are the exact same molecule, C8H8O3,

Iran and Kazakhstan both produce baker’s yeast, but the two industries are not remotely the same size or built for

Not all yeast behaves the same way, and using the wrong type in the wrong setting is one of the

For most of the last decade, the global vanilla trade has meant one thing above all else: Madagascar. A single