A review with 121 referencesPlants are a valuable source of natural colors, natural flavors, and aroma chems.The technol. of plant tissue culture offers an alternative cost-effective means to produce such ingredients under controlled industrial conditions.Using this technol., a number of plant-derived products, including shikonin, taxol, ginseng, geranium, and vanilla, have either been commercialized or are quickly approaching commercialization.This chapter discusses the technol. and economics of plant tissue culture, and reviews prior work on tissue culture production of food colors, flavors, and aroma chems.