A naturally occurring constituent of the vanilla pod, but not economically feasible to extract it from its natural source. Synthetic vanillin can be made by the oxidation of eugenol, or clove oil. Today, it's typically made from the lignin obtained from cooking and chemical extraction of sulfite water (a waste product of the paper industry). This method requires vanillin to be labeled as artificial flavor.
Solid milk chocolate (sugar, cocoa butter, whole milk powder, chocolate liquor, soy lecithin as an emulsifier, natural vanilla flavor, vanillin (an artificial flavor) and whey.
Produced in a facility and on equipment that processes peanuts, tree nuts (almonds, cashews, coconut, pecans, walnuts) milk, eggs, wheat, soybean protein, and soybean oil.