Vanilla, the most widely used flavoring compound in confectionaries and cosmetics, gets its sweet flavor and aroma from the aptly-named chemical compound—’vanillin.’ However, the large-scale production of natural vanillin is essentially non-existent. Now, researchers from Tokyo University of Science have genetically engineered a novel enzyme that can convert ferulic acid from plant waste into vanillin […] The post Solution Found for Lack of Natural Vanilla: A Way to Create it from Plant Waste in One Step appeared first on Good News Network.