Vanillin is a flavor widely used in the food industry. This paper discusses the application of vanillin in the food industry, worldwide limits for the use of vanillin, the characteristics of the production technology and the possible risks brought by vanillin for foods, and it also summarizes the methods for vanillin detection in dairy products, infant formulas and formulas for special medical purposes intended for infants including gas chromatography (GC), liquid chromatography (LC), gas chromatography-tandem mass spectrometry (GC-MS/MS), liquid chromatography-tandem mass spectrometry (LC-MS/MS), and spectroscopy with special attention to their advantages and limitations. This review is expected to provide a basis for the detection and further research of vanillin in infant formulas for special medical purpose.