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The cultured rose

"We’re calling this project the cultured rose," says Patrick Boyle, an organism designer at the Boston company [Gingko Bioworks], who notes that microbes produce many naturally fermented product, such as beer, cheese, and yogurt, that we consume today. "What we’re doing is taking genes from roses and other flowers, transferring them into yeast, and rebuilding the bio-synthetic pathways that are producing the fragrances that roses produce."

— Robertet and Gingko Bioworks are working on a bioengineered rose oil. Read more at The Quest To Reproduce The Scent Of A Rose, With Designer Microbes at FastCo.Exist.