Lab-Grown Flavors Are Coming to Your Food and Drink | Wall Street Journal

WSJ recently highlighted how biotech is breathing new life (and flavor!) into the food and drink world by using fungus and genetically engineered yeast. Instead of relying on traditional plant-based extracts or synthetic additives, these tiny microorganisms are now being coaxed to produce natural-tasting compounds—think pineapple, grapefruit, and beyond. The story explores how this “lab‑grown” approach offers exciting possibilities, from replicating familiar tastes to unveiling entirely new flavors that haven’t existed before. It’s a thoughtful look at how fermentation and genetic tinkering are merging to pave the way for taste innovation in everyday foods and drinks. Read the article.

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