Engineered yeast transforms plastic and plant waste into snackable cookies

Researchers at Southern Illinois University Carbondale have developed a process that breaks down plastic bottles and corn stalks into components that genetically modified yeast can convert into edible ingredients, including vanilla flavoring and vitamin A precursors. The resulting paste is 3D-printed into cookies, which the team has not yet tasted pending institutional approval. Critics have raised concerns about the approach, which aims to address both plastic pollution and food scarcity.

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The µBites process begins with oxidative hydrothermal dissolution, which uses heat to break supermarket-sourced plastic bottles and discarded sweetcorn stalks into microbial-digestible components. CRISPR-modified yeast then converts these into edible compounds including vanilla flavoring and beta-carotene, a vitamin A precursor. After adding fiber, starch, and sweetener, the paste is 3D-printed into cookie shapes. The team presented findings at the American Chemical Society's fall meeting in Chicago.

Researcher Lahiru Jayakody estimates 20 additional years of research are needed before ocean or landfill plastic could be safely converted to food. Meanwhile, Imperial College London's Jason Hallett dismisses the approach as commercially unviable, noting the world produces 400 million tons of plastic waste annually. The team awaits university approval to taste their