Flavours made using SYNTHETIC BIOLOGY

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BY JAYASYALINY JAYARAJ & NARVIINYA MURUGAPPAN

Vanilla, cinnamon, essential oils from herbs, fruity flavourings… We use such flavours and spices to alter the taste or add depth to our foods and beverages everyday. However, did you know that only 0.001% by weight of the whole plant contains the compounds needed for flavouring?