Read the label
The composition is legally required on the jar. Look for a colourant code: E100, E150a, E150d, E160a, E160b. If one is there, the yellow in your tub does not come from vanilla.
Bourbon vanilla paste for gelato makers
Built for vanilla ice cream: a vanilla your customers recognise, with no flavouring and no colourant.
- 15% real vanilla: 150 g of pods per kilo
- No flavouring, no colourant, no alcohol
- Straight into the mix, no preparation
- Made in Lisbon, Portugal
They work with us
- Nivà Ice Cream
- Fresco
- Epur
- Penha Longa
- InterContinental Lisboa
- The Albatroz
- Yakuza
- Auréa
- Lumiares
- Marquise
- Boavista Social Club
- Kong
- Sano Café
- Iconico
Dosage and use
50 to 70 g per litre of mix. 50 g for a balanced milk-base vanilla, 70 g for a signature vanilla that holds in the mouth after freezing. Stir before use, then straight into the mix. No resting time.
Ingredient list
Glucose, Bourbon vanilla from Madagascar, humectant: vegetable glycerine, emulsifier: sunflower lecithin, thickener: xanthan gum. Nothing else. No flavouring, no colourant, no alcohol.
Shelf life
6 months once opened.
Format and yield
600 g jars. At 50 g per litre, one jar covers 12 litres of mix; at 70 g per litre, 8.5 litres.
Shipping
72 h within Portugal, 5 working days anywhere in Europe. Pods imported directly from Madagascar, with no middleman, and worked in Lisbon.
The flavour your customers recognise
- The one they order without thinking
- The one from their childhood
- The one they tell people about
A real vanilla announces itself the moment the tub is opened, and it is recognised on the first spoonful. It is the flavour your customer knows by heart, and the only one they can measure against what they have tasted elsewhere. Getting it right gives them a reason to come back, and to talk about you.
The caviar is what your customers look for
- The first sign they look for
- Grains clearly visible in the tub
- From the pods in the paste
Before they even taste it, a customer judges a vanilla by the grains they can see: that is everyone's marker. It is also the most expensive part, which is why many pastes carry few of them, sometimes none at all. We put it in, and these are the grains from the pods in the paste, not exhausted pods bought separately to fake the look.
The cost per litre stays in your hands
- 50 to 70 g per litre, dose it as you like
- Real vanilla without upsetting your food cost
- One jar for a house vanilla or a signature one
Our aim was not only to make the best paste we could, it was to make one you can use without losing your grip on your food cost. Hence the range: 50 g per litre for a balanced milk-base vanilla, 70 g for a signature vanilla.
What makes us different
The same line on your menu, two products with nothing in common.
| MEVA | Market pastes | |
|---|---|---|
| The taste | 150 g of pods per kilo | A flavouring |
| The grains | Plenty of visible grains | Few grains, or none |
| The colour | That of your milk or cream base | A colourant |
How do you find out what your current paste is worth?
You make your ice cream yourself, from the mix to the churn. The vanilla, you buy ready-made: it is the one place in your workshop where somebody else decides for you. Three steps, three minutes to find out what they decided.
Open it and smell
A pod-based paste smells of the pod: woody, slightly smoky. Many smell chemical, or of caramel or alcohol. You will know in two seconds, and your customer will smell it too.
Taste it neat
Then the real question: would you give a spoonful of it to your children? If the answer is no, it is still what you serve all day long.
What you will be able to tell your customer
Bourbon vanilla from Madagascar. No flavouring, no colourant.
Our clients
They trust us.
Penha Longa (Ritz Carlton)
by Francisco Siopa
Desserts for the starred LAB & MidoriSintra, Portugal
Epur
by Vincent Farges
Michelin-starred restaurantLisboa, Portugal
Yakuza
by Olivier Da Costa
Ask for your pricing
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