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.