Inside the world of flavorists, who try to make plant-based meat taste like the real thing squib

CRANBURY, N.J. – Marie Wright dips four long strips of paper, the kind you’d sniff a perfume sample from Sephora, into bottles of clear liquid marked Methyl Cinnamate, Ethyl Butyrate, y-decalactone and Furaneol. She holds the four strips together and wafts them, fanlike, under her nose. Suddenly, the lab smells of strawberries. Wright is the […]
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