WSJ recently highlighted how biotech is breathing new life (and flavor!) into the food and drink world by using fungus and genetically engineered yeast. Instead of relying on traditional plant-based extracts or synthetic additives, these tiny microorganisms are now being coaxed to produce natural-tasting compounds—think pineapple, grapefruit, and beyond. The story explores how this “lab‑grown” approach offers exciting possibilities, from replicating familiar tastes to unveiling entirely new flavors that haven’t existed before. It’s a thoughtful look at how fermentation and genetic tinkering are merging to pave the way for taste innovation in everyday foods and drinks. Read the article.
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Illustration courtesy of wsj.com
