Luxist reports that three Michelin star chef Pierre Gagnaire has created the world’s first fully synthetic dish. With the help of chemist Hervé This, and using a combination of ascorbic acid, glucose, maltitol and citric acid, Gagnaire concocted an appetizer of jelly balls named “le note à note”.  The dish is said to taste like apples and lemons, with a crunchy exterior and creamy interior.

Though this sounds impressive, with all the additive-filled, and heavily processed foods out there – is this really a first?

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