The sculptures correlate with vessels of
food fermentation experiments, calling attention to the visual and gustatory field marks of the microbial world.
While
fermentation is not a new process, and producing sweeteners by feeding microbes is arguably more sustainable than growing acres of stevia plants just to extract components from their leaves, it is unclear how the market will respond to EverSweet, given that the reason
food and beverage manufacturers started
experimenting with stevia in the first place was precisely due to its «natural» credentials (it's from a leaf).