Pretty sure they already do: http://www.rense.com/general7/whyy.htm http://www.rense.com/general7/whyy.htm Also, I have no real way to confirm, but I've heard

Pretty sure they already do: http://www.rense.com/general7/whyy.htm http://www.rense.com/general7/whyy.htm Also, I have no real way to confirm, but I've heard (via friend of a friend: suspicion +10) quite a big part of a high-value flavour science is not just now it tastes, but that it is hard to reproduce faithfully, by means of unnecessary extra additives, novel process control requirements, and unusual synergistic effects.