News Chemistry Yeast bred to bear artificial vanilla Researchers have co-opted fungi to produce the flavor more efficiently By Rachel Ehrenberg April 23, 2009 at 11:41 am - More than 2 years ago Share this:Share Share via email (Opens in new window) Email Share on Facebook (Opens in new window) Facebook Share on Reddit (Opens in new window) Reddit Share on X (Opens in new window) X Print (Opens in new window) Print A jug of wine, a loaf of bread and now, vanilla. True vanilla is an extract from the seed-bearing pods of Vanilla planifolia (above) or Vanilla tahitensis. National Park Service Photo Scientists have engineered two species of yeast to make vanillin (above), the dominant flavor compound in vanilla.
