A solution for your craft.
Discover ingredient forms and options suited to your application.
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VANILLA, A WORLD OF POSSIBILITIES
Illustrative compositions
The seeds.
The texture.
Passion Vanille · Processing & innovation
Transforming
vanilla.
Create differently.
We process vanilla in Quebec and develop new possibilities for artisans, chefs and food manufacturers.
MADAGASCAR → QUEBEC
Expertise at the source.
New possibilities to develop.
Processing and formulating for new uses.
Our mission
Making vanilla
a field for innovation.
Starting with its richness, processing it and exploring new uses: this guides Passion Vanille. We connect knowledge of the raw material with food development to support professional projects.
FOR FOOD PROFESSIONALSArtisans & chefsFood manufacturersFood industry
New possibilities to build.
Explore our innovation work and let’s discuss your development project.
Discover our approachA chain of expertise
From the vine
to your recipe.
Discover what changes at each stage: the starting point, the work on the raw material and the result. Choose a stage to explore its role in vanilla’s journey.
Stage 1 of 7 · Cultivation & flowering
The vine grows, then the flower opens.
Pollen transfer enables fruit formation.
The beans grow before harvest.
Scalding → sweating → drying → conditioning.
The beans are sorted, then grouped.
Several pathways: powder, extract and paste.
Choose the form, dose and test in the recipe.
01 / Cultivation & floweringAT THE SOURCE · MADAGASCAR
Before the bean, an orchid.
The vanilla plant is a climbing orchid. Caring for the vine, its support and its environment prepares it for flowering. This is where vanilla’s journey begins.
- The starting point
- A vine
- The work
- Support cultivation and flowering
- The result
- A vanilla flower
02 / Hand pollinationSUPPLY CHAIN EXPERTISE
A precise gesture. A fruit to come.
In Madagascar, vanilla flowers are pollinated by hand. This gesture brings pollen into contact with the stigma and, after fertilization, enables fruit development. The future bean begins with this intervention.
- The starting point
- A flower
- The work
- Transfer pollen by hand
- The result
- Fruit development after fertilization
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03 / Maturation & harvestAT THE SOURCE · MADAGASCAR
Allowing the fruit to develop.
The beans develop on the vine over several months. They are harvested while still green, at the maturity stage suited to their preparation. Timing matters for the work that follows.
- The starting point
- A growing fruit
- The work
- Allow to mature, then harvest
- The result
- A mature green bean
04 / Curing & conditioningVANILLA CURING
Bringing out aromatic character.
In traditional curing, scalding and sweating are followed by drying, then conditioning. The green bean becomes cured vanilla: its colour, flexibility and aromatic character develop.
- The starting point
- A mature green bean
- The work
- Scald, sweat, dry and condition
- The result
- Cured vanilla
05 / Selection & packagingFROM THE SUPPLY CHAIN TO YOUR NEEDS
Understanding the raw material, batch by batch.
Sorting, characteristics, storage and packaging: raw material preparation continues through selection. For your project, we discuss the ingredient and available information about the batch concerned.
- The starting point
- Cured vanilla
- The work
- Sort, characterize and store
- The result
- Selected raw material
06 / Processing & formulationPASSION VANILLE · QUEBEC
Opening new forms of vanilla.
Passion Vanille works in Quebec on new ingredient forms and their uses. Raw material selection, formulation and trials are guided by the intended application. Different processing pathways can be explored according to the need.
- The starting point
- Selected raw material
- The work
- Process, formulate and evaluate
- The result
- Different ingredient forms
07 / Your applicationYOUR CRAFT · YOUR CREATION
Giving vanilla a role in your creation.
Paste, powder or another form: the choice makes sense in your recipe. Texture, dosage, process and desired results guide discussions and trials, from pastry to beverages.
- The starting point
- An ingredient
- The work
- Choose the form, dose and test
- The result
- A solution for your recipe
The animations illustrate stages and possible processing pathways.
Sources for the journey
Cultivation and pollination are documented by Royal Botanic Gardens, Kew and CIRAD. The curing stages draw on CIRAD’s work on vanilla processing. Passion Vanille’s work in Quebec is presented according to the current stage of our developments.
Your craft guides the direction
Vanilla,
in your creation.
Profile, texture, dosage and process guide ingredient selection. Let’s explore what you want to create.
Bakery & pastry
Creams, fillings, doughs and baked preparations: let’s discuss the desired profile, incorporation and consistency across your recipes. This sector is home to the first professional uses of our vanilla paste.
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Ice cream & dairy products
Cold temperatures, fat content and the base’s composition influence how vanilla is perceived. A trial can compare flavour profile, dispersion, colour and visible seeds for the form being considered.
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Chocolate & confectionery
Vanilla can complement cocoa or contribute to a filling’s flavour profile. The form chosen should account for the food matrix, moisture and manufacturing stages.
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Beverages
A beverage raises its own questions about dispersion, clarity and flavour profile. Describe your base and process so we can explore relevant forms and the necessary trials.
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Food industry & formulation
Developing a product or evaluating a new ingredient as a food manufacturer or industrial producer? Let’s review the need, specifications, process and qualification steps. Development feasibility and sourcing conditions are assessed for your project.
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Photographs for culinary inspiration.
Two foundations, one project
Knowledge
of the source.
A drive to process.
Our connection to the supply chain.
Our vanilla experience and relationship with a family business in Madagascar inform our understanding of the raw material. That business is separate from Passion Vanille.
Origin & expertiseIngredient development.
Our innovation work connects raw material knowledge, formulation and evaluation in food applications.
Our innovation approachBuilding from your application
Your needs.
Our starting point.
An existing ingredient or a new development direction: let’s start with your recipe and the result you want.
Understand
Your application, your current solution and the result you want.
Choose
The form of vanilla to consider and the trial criteria.
Evaluate
Performance in your recipe and useful adjustments.
Plan the next steps
An offer, a development project or the required qualification steps.
Let’s build what comes next
Your next product
starts with an idea.
A recipe, an ingredient, a development project. Let’s talk.