Mine is this little tidbit about Khaki’s from https://www.heddels.com/2019/05/history-khaki-anything-drab/
“Tried and tested by all the major powers, khaki-dyed, lightweight cotton twills became the de facto uniform for any colonizing power. If you were going to ship your boys abroad to pillage and conquer someplace in the Southern Hemisphere, khaki was your go-to color.”
The synthetics are usually inferior to natural products if you’re going high-end. There’s probably thousands of individual compounds in ambergris. Similarly, I’m guessing if you go for really bougie raspberry flavouring it’s more likely to use castoreum.
I guess that I would have thought that you could isolate those individual compounds, and then reproduce them, rather than hoping that you can find a lucky ball of whale puke.
I dunno, I’m pretty sure I’m not their target audience.
In theory you could, although I’d guess it’d be an incredible amount of work, and might cost more in the end. Most attempts at replicating natural flavours and scents have historically been unconvincing, although some of the recent stuff has been incredible.
I wonder if there’s any food scientists on Lemmy.