I blame you
Climate Change Is Threatening Your Favorite Flavors
Vanilla may seem like one of the most basic flavors, but keeping it on the menu is anything but simple. Much of the world’s natural vanilla comes from Madagascar, where increasingly erratic weather, cyclones and drought threaten a crop with an outsized role in the global food industry.
“If you want natural vanilla, there’s an 80% chance that it comes from Madagascar,” Yuvraj Arora, president of the Taste division and Chief Commercial Officer at IFF, told Newsweek during a fireside chat at the publishing company’s The Future of Food and Agriculture Forum in New York City.
Often derided as a simple, basic flavor, vanilla is actually a critical ingredient in the food industry, “one of the most important flavor tonalities,” explained Arora, which is why IFF has been working on securing a stable – and sustainable – supply of these aromatic seed pods since 2010.
To deliver this, every step along the value chain matters, from farmers’ fields all the way to the grocery store shelf, the executive explained to the audience. “This is where I’m proud of the entire flavor industry,” said Arora. “We’ve all made investments in that area to make sure that we are able to … through education, through science, through agriscience, help the farmers,” so they can manage supply chain volatility and deal with the impacts of climate change.
It’s always some sort of doom. But, then, you look back and realize that it’s all a bunch of mule fritters and scaremongering.
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