The Govanil range, which also includes a natural grade, can be used in chocolate, biscuits and baked goods.
Rhodia claims that that the flavors are 20% more intense than the market standard.
Asked why chocolatiers would want such intensity, a company spokesperson said it would allow firms to mask unsuitable bitterness in final products.
The spokesperson added that a manufacturer could use the flavor as a coating or filling to enhance the overall chocolate profile.
He claimed that the range offered better solubility in chocolate mass and improved thermal stability and fluidity over standard vanilla flavors.
Dominique Giannotta, project director at Rhodia, said: “Govanil originates from the all new CRF technology developed by our company.”
“CRF technology delivers a whole new set of value-added organoleptic enhancing properties.”
The company claims the vanilla taste characteristics of Govanil can compensate for reductions in oil/fat content of more than 10% in a traditional cookie recipes, while it can also make up for 15% reduced sugar content in cake recipes.
Rhodia recently inaugurated a Vanil'Expert Center in Saint Fons, France, to develop new vanilla concepts and support customers.
The company’s Govanil and Govanil Intense grades are labeled as ‘vanilla flavor’, while the firm’s Govanil Natural can be labeled as 'natural flavor’ in both the US and Europe.
However, a company spokesperson told this site that the natural grade, Govanil Natural, was less intense than the artificial grades.
Rhodia belongs to the Solvay group and employs 14,250 globally worldwide. It posted sales of €6.17 billion in 2011.