A few synthetic biology companies are turning to developing so-called 'fine chemicals,' high-priced food and fragrance ingredients, reports Erika Check Hayden in Nature News. For instance, she notes that engineered yeast has already been used to produce valencene and nootkatone, which smell like oranges and grapefruits, for use in perfumes and cosmetics.

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Magdalena Skipper, the incoming editor-in-chief of Nature, speaks with NPR's Weekend Edition Sunday.

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