Your vanilla of choice
The days of customizing your own sensory profile and highlighting specific notes are here. Using a fusion of patented technology, deep knowledge of plant metabolism, and a data-driven approach, we produce vanilla beans that are not only the most vanillin-concentrated in the market, but also inspire new possibilities.
Choose your vanilla profile:
Pure Vanilla
Follows the sensory profile of vanillin, masking other aroma molecules and bringing out the natural sweetness of vanilla.
Smoky Vanilla
A smoky vanilla that brings the scent of natural wood and resin to life, with a charred yet sweet undertone.
Brown Notes
The essence of vanilla rounded out with the robustness of deep, chocolatey scents and nuts roasted on an open flame.
Vanilla Floral
A romantic yet fresh profile, made with sweet flower and fruit aroma notes.
Caramel Notes
Roasted sugars and smoky caramels typify this sensory profile, bringing to mind freshly-baked pastries.
Vanilla that Inspires
Chef Gal Ben Moshe got his first Michelin Star for his restaurant PRISM, located in Berlin. He also serves as the Head Chef of Pastel, a fine-dining Israeli restaurant in Tel Aviv. Ben Moshe's dishes draw most of their inspiration from the cuisines of the Eastern Mediterranean Basin, alongside classic cooking techniques.
“Vanilla Vida products are a real game-changer in the culinary world. They combine variety, quality, sustainability and great value for money all in one pod.”
“A Real game-changer in the culinary world. Great value for money all in one pod.”
Gal Ben-Moshe
Michelin Star Chef, PRISM, Berlin
Pastry Chef, chocolatier, school director and judge on the Israeli baking show "Bake Off". Estella graduated with Honors from the pastry program in Le Cordon Bleu, Paris, and got her experience in the field of pastry and chocolate at the chocolate school of Valrhona. She held the position of in-house chef for the Valrhona chocolate company and is the only Israeli Ambassador of Chocolate on behalf of Barry Callebaut.
“Vanilla Vida makes dreams come true. To get an excellent result in taste and twice the amount of vanillin than any product that exists today is an unprecedented technological-culinary breakthrough.”
“Vanilla Vida makes dreams come true. An unprecedented culinary breakthrough.”
Estella M. Belfer
Founder of "Estella – Master Class in Pastry, Chocolate & Bakery" School
Moshik Roth is a renowned Israeli chef. He was head chef of the two-Michelin star restaurant “&Moshik” in Amsterdam, The Netherlands. Roth is one of the judges of the Israeli reality show “Game of Chefs”.
“The vanilla quality of Vanilla Vida creates a multi-sensory impact on me, not only immediately but also over time, which defines the deep quality of this wonderful raw material."
“A multi-sensory impact which defines the deep quality of this wonderful raw material.”
Chef Moshik Roth
Michelin Star Winner
Maxime Moïse graduated from the Paul Bocuse Institute Bachelor of Culinary Arts and Restaurant Management. He worked in one of the most famous kitchens in the world, Alain Ducasse's "Naturalité" restaurant at the Plaza Athénée. After his studies, he joined the international department of the PBI, and leads its international development.
“Vanilla Vida’s result is amazing! They have many profiles of vanilla that give a lot of different perspectives. They have for sure what you need, or they can create it.”
“Many profiles of vanilla that give a lot of different perspectives.”
Chef Maxime Moïse
Strategic Partnerships Manager, Institute Paul Bocuse, Lyon
Culot studied at the Jardin des Sens in Montpellier, and at the French Laundry in California. He was trained at the Hotel Lesdiguières, and joined the kitchens of Anne-Sophie Pic, the female chef with the most Michelin stars in the world. Culot ended up as the chef in charge of the pastry La Dame de Pic, Paris, and also worked for Claire Heitzler as a sous-chef in the gastronomic restaurant Lasserre. In 2017, with his wife, he opened “Étienne Culot Pâtisserie” in Grenoble.
"I was able to use three types of vanilla from Vanilla Vida and all three were a reflection of a feeling of a very unique vanilla!”
"A reflection of a feeling of a very unique vanilla!”
Etienne Culot
Pastry Chef, Grenoble France
