Arguments Against Synbio Vanilla

World consumption of vanilla has significantly increased by two folds from 2004 to 2014, with approximately 2,000 metric tons consumed each year (Brownell, 2014). To meet the increasing demand of vanilla, a biotechnology company called Evolva made use of synthetic biology (synbio) to produce vanilla using yeast. By altering the DNA of yeast, the metabolic process of yeast is modified to synthesise vanillin, a primary component of vanilla, through fermentation (Benson, 2014). As synbio vanilla is the first major application of synthetic biology in food, it has sparked off controversy among biotechnology companies, civil society organisations and consumers. Biotechnology companies regard synbio vanilla as a better alternative to natural vanilla to meet the demand of consumers (Suppan, 2014).

The problem of synbio vanilla being advertised as “natural” is also a cause for worry for consumers and civil society organisations (Benson, 2014). As a result of the divergence of opinions, the issue of whether synbio vanilla should enter food products remains debatable. In my opinion, though I acknowledge the benefits of synbio vanilla, they are inadequate to justify the associated risks. Synbio vanilla should not enter food products until adequate risk assessments, environmental regulations and labelling are put in place. In this essay, I will argue how synbio vanilla can negatively impact the environment, why synbio vanilla food products should be labelled and how synbio vanilla can affect farmers in developing countries. I will also provide suggestions to improve the sustainability of natural vanilla in the long