As the demand for natural ingredients continues to rise, the production of vanillin—a key component in many flavor and fragrance products—has come under scrutiny. In a recent study, researchers have bioengineered an enzyme that could potentially revolutionize the way vanillin is produced. This breakthrough could have far-reaching implications for the flavor and fragrance industry, as well as for the environment and sustainability. Could bioengineered enzymes be the key to unlocking the potential of natural vanillin production? The possibilities are certainly intriguing.

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source: Phys.org