From wood waste to the taste of vanilla.
This project explores a sustainable way to extract vanillin — the primary component of vanilla flavor — from lignin, a major by-product of wood processing and paper manufacturing, turning low-value waste into a high-value, bio-based flavor.
A valuable flavor hidden in waste
Lignin is one of the most abundant by-products of wood processing and paper making — and it holds the key to a familiar taste.
An abundant by-product
Lignin is a major residue of wood processing and paper manufacturing — often underused or discarded.
The source of vanillin
Vanillin — the primary component of vanilla flavor — can be derived from lignin instead of synthesized artificially.
Waste, revalued
Converting lignin-rich wood waste into vanillin turns a low-value residue into a high-value product.
The pathway from lignin to flavor
An innovative, sustainable method turns a woody residue into a sought-after flavor compound.
Recover lignin
Collect lignin-rich wood waste from wood-processing and paper-manufacturing streams.
Convert to vanillin
Apply a sustainable extraction and conversion method to transform lignin into vanillin.
Deliver a bio-based flavor
Produce high-value vanillin as a bio-based alternative to synthetic flavor production.
Better for value — and for the planet
Waste valorization
Gives a widespread industrial by-product a valuable second life instead of letting it go to waste.
Bio-based alternative
Offers a bio-based route to vanillin instead of relying on synthetic flavor production.
High-value output
Transforms low-value residue into vanillin, a valuable flavor compound with real demand.
Innovative & sustainable
Explores a novel, sustainable method that supports a more circular use of natural resources.
د. مجد اشتية
Dr. Majd Ishtayah leads this project exploring an innovative and sustainable method to extract vanillin — the primary component of vanilla flavor — from lignin, a major by-product of wood processing and paper manufacturing. By converting lignin-rich wood waste into high-value vanillin, the work promotes waste valorization and the development of bio-based alternatives to synthetic flavor production.
Turning by-products into value
Interested in the research, a partnership, or exploring bio-based flavors together? We’d love to connect.
Collaborate with us