Decontextualised responsibility: reconciling synthetic and natural production pathways
The increased rationalisation of biotechnological engineering leads to a decontextualised production process of many well-known flavours and fragrances, such as vanillin, patchouli and stevia. A range of sophisticated production pathways decouples the production of ingredients from the original plant. This so-called biomanufacturing is fueled by technologies such large scale sequencing and metabolic engineering which allow for the precise design of micro-organisms.