<p><a href="http://blogs.discovermagazine.com/scienceandfood/files/2015/06/6600956129_29c6e77aa3_z-482x362.jpg" title=""></a></p><div class="vert-display-toggle collapsible relative flex flex-col items-center "><div class="vert-unit mt-4 mb-3 top-20"><div ad-type="mobile-desktop" class="ad-wrapper vert min-h-boombox flex items-start justify-center" data-ad-mapping="inline" data-ad-slot="Discover/inline-ad" id="div-inline-ad-0"></div></div><span aria-label="Advertisement" class="text-ad mt-1 text-[11px] uppercase">Advertisement</span></div><figure class="fr-image-container fr-full"><img srcset="https://cdn.discovermagazine.com/assets/image/11091/6600956129_29c6e77aa3_z-482x362-s.webp 480w, https://cdn.discovermagazine.com/assets/image/11091/6600956129_29c6e77aa3_z-482x362-m.webp 660w" sizes="(max-width: 480px) 480px, 660px" src="https://cdn.discovermagazine.com/assets/image/11091/6600956129_29c6e77aa3_z-482x362-s.jpg" title="6600956129_29c6e77aa3_z-482x362.jpg" loading="lazy" data-id="11091"><figcaption class="fr-figcaption"><p class="fr-caption"></p></figcaption></figure><p> The vanillin (major flavor compound in vanilla beans) found in most food products on the market is derived from a three-step synthetic process that converts the molecule guaiacol to vanillin. Both natural and chemical methods for this conversion has shown to be expensive and environmentally burdensome, but biotech company Gen9 is providing a more promising route to synthesize vanillin that begins with glucose, using yeast to “ferment it just like beer." David Chang of Momofuku and microbiologist Ben Wolfe further elaborate on how microbes may very well be the future of food. </p><p><a href="http://www.wired.com/2015/03/microbes-taste-makers-future/" title="">Are Microbes the Taste-Maker of the Future?</a></p><div data-embedid="4b651d8f-ea11-445f-9ea7-e776ca36eef3" id="insticator-embed-temp"></div><p>– Wired</p><p><a href="http://blogs.scientificamerican.com/oscillator/the-future-of-food-is-microbiology/" title="">The Future of Food is Microbiology?!!</a></p><p>– Scientific American</p>

Discover how to synthesize vanillin from glucose using innovative methods with yeast, offering a greener alternative for flavor production.

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The vanillin (major flavor compound in vanilla beans) found in most food products on the market is derived from a three-step synthetic process that converts the molecule guaiacol to vanillin. Both natural and chemical methods for this conversion has shown to be expensive and environmentally burdensome, but biotech company Gen9 is providing a more promising route to synthesize vanillin that begins with glucose, using yeast to “ferment it just like beer." David Chang of Momofuku and microbiologist Ben Wolfe further elaborate on how microbes may very well be the future of food. Are Microbes the Taste-Maker of the Future? – Wired The Future of Food is Microbiology?!! – Scientific American

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