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Vanilla flavourings are among the most commonly used of all flavouring materials, being widely used in domestic cooking and in manufactured foodstuffs, but the principal use of vanilla beans, or of the extract derived from the beans, is in the flavouring of ice-cream. In the United States, France and the United Kingdom, vanilla flavoured ice-cream accounts for more than half the total output. Until 1965, most vanilla flavoured ice-cream was flavoured with synthetic materials, but the United States Food and Drug Administration's legislation of 1965 has favoured the use of natural vanilla flavouring in that country. There has also been similar legislation in France. In addition to these uses in confectionery, vanilla flavour is also used in perfumery, as a conditioner for alcohol and also in various pharmaceutical products.