Ingredients, flavours, fragrances and synthetic biology: case studies by the ETC group

de info@contactivity.com (Myren Britt )

The world's largest producers of food ingredients, flavours and fragrances are all now partnering with Synthetic Biology companies to develop biosynthetic versions of key high value natural commodities such as saffron, vanilla, vetiver and patchouli – replacing botanical sources. This case study illustrates recent developments in synthetic biology that could impact the $22 billion global flavour and fragrance market and the livelihoods of producers of natural commodities. These developments impact the sustainable use of biodiversity and fair and equitable sharing of benefits from the genetic resources that produce natural plant products. No inter-governmental body is addressing the potential impacts of synthetic biology on the conservation and use of biodiversity and on the livelihoods of those who depend on agricultural export commodities (including high-value flavours, fragrances, essential oils, etc).
(ETC Group, 2012)