The growing demand for natural and sustainable flavoring agents has intensified interest in biotechnological routes for vanillin production. This study explores the bioconversion of fruit waste-derived ferulic acid into vanillin using Aspergillus niger, a GRAS (Generally Recognized As Safe) fungal strain. Various fruit wastes—including banana, beetroot, pineapple, and orange peels were used to extract ferulic acid. The extracted ferulic acid was subjected to microbial fermentation using A. niger under optimized conditions of pH, temperature, inoculum size, and incubation time to maximize vanillin yield. Vanillin production was qualitatively confirmed by FTIR and quantitatively assessed through UV-Vis spectrophotometry and HPLC analysis Among the substrates tested, banana peel yielded the highest vanillin concentration.The study highlights a scalable and sustainable approach to value-added bioproduct generation from food waste, contributing to circular bioeconomy efforts.