Rather than using old school 3" or 4" Petri dishes, most molecular biology is now done in miniature culture wll plates, with 96 little wells (each holding maybe 20 microliters of cells or reagents) in the form factor of about a 3x5 card. With 96 different tubes, you can run a whole experiment on a single plate, with controls and replicates. Lots of infrastructure for "reading" the plates (taking measurements of reaction, incubating at set temperture, etc.) But that raises the issue of keeping track of what went in which of the 96 wells...
The buried lede is that adding specific flavor-odorants can boost the sweetness of foods via olfaction (which is why some heirloom tomatoes with complex flavor profiles taste far better than regular tomatoes, for example). So this may provide another route to lower sugar content without relying on non-caloric sweeteners (saccharin, aspartame that act on tongue taste receptors) but instead adding even smaller amounts of odor molecules.