Artificial tastes better?
Vanilla is the most highly consumed spice in the world (2,000 tonnes a year), and it also suffers from the strongest competition from synthetic extracts. They are so much cheaper that they now account for more than nine-tenths of the market for vanilla aromatics. Biotechnology scientists are now researching how to produce natural vanilla flavours from filamentous (sinuous) fungi. Surely a case of definitely going the easy way about it!
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| Main Author: | |
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| Format: | News Item biblioteca |
| Language: | English |
| Published: |
Technical Centre for Agricultural and Rural Cooperation
2000
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| Online Access: | https://hdl.handle.net/10568/46987 https://hdl.handle.net/10568/99592 |
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