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Engineers of scent

Nature Biotechnology volume 33, pages 329–332 (2015)Cite this article

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Companies exploring biotech approaches to flavor and fragrance production must navigate challenges in regulations, market dynamics and public perception. Emily Waltz investigates.

Ingredients made from biotech microbes may find a home among food, beverage and fragrance producers, but adoption will be slow and targeted at niche markets due to the conservative nature of the food and fragrance business, say industry insiders. Along the way, biotech companies in this business should be prepared for a wary eye from investors, and a fight from consumer and environmental watchdogs. “I think we're in a waiting period,” says Jay Keasling, a professor of chemical engineering at the University of California, Berkeley, and co-founder of microbial engineering firm Amyris of Emeryville, California. “We're waiting to make sure the companies don't go bust.” If some of these early efforts succeed “then I think it could take off,” he says.

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  1. Nashville, Tennessee

    Emily Waltz

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  1. Emily Waltz
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Waltz, E. Engineers of scent. Nat Biotechnol 33, 329–332 (2015). https://doi.org/10.1038/nbt.3191

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