Vanilla, saffron, patchouli. For centuries, spices and flavorings like these have come from exotic plants growing in remote places like the jungles of Mexico or the terraced hillsides of Madagascar...
Now a powerful form of genetic engineering could revolutionize the production of some of the most sought-after flavors and fragrances. Rather than being extracted from plants, they are being made by genetically modified yeast or other micro-organisms cultured in huge industrial vats.
— Read more at What’s That Smell? Exotic Scents Made From Re-engineered Yeast at the New York Times. Hat tip to Steve!
Frankenscience for frankincense?
Anything to make it cheaper! Of course, also an issue of scarcity and protecting plants in the wild…
Yes! If they can do a convincing Mysore sandalwood or deer musk, that would be awesome.
Why do I doubt that savings will be passed on to consumers? B
Exactly. Have a feeling that isn’t “coming soon” though.
Hey, we all know perfumes are not going to get cheaper.
Robin, what an interesting development. I have no opinion until I think more about whether this is progress. Thank you for this news.
@Thalia – that would be an achievement. A grain of yeast musk please!
I have no opinion either. I do miss Mysore sandalwood.