Creators defend vanilla flavour made using synthetic biology

Evolva say its synbio vanillin is a sustainable alternative to the synthetic variety, but critics say the technology isn't palatable for the environment

On its journey from the fields in Madagascar to your ice cream, sponge cake and chocolate, the vanilla plant is subjected to an intense process: it's cured, dried and sometimes even oxidised.

Given the lengthy nature of vanilla production - it can take several weeks to go from plant to product - the majority of producers turn to synthetic alternatives (vanillin). Synthetic vanillins are generally produced using petrochemicals or wood pulp, and some in the industry consider them to be harmful to the environment. One such organisation is Swiss company Evolva, which has developed a way to brew vanillin from yeast - deemed a more sustainable source.