Scientists are using genetically engineered yeast to convert plastic bottles and agricultural waste into edible, vanilla-flavored cookies.
Key facts
- •The research team is presenting their work at the American Chemical Society fall meeting in Chicago.
- •The cookies are made using CRISPR-edited yeast to convert plastic components into edible ingredients.
- •The project aims to address both plastic pollution and food scarcity.
- •Critics argue that the scale of global plastic waste makes this method impractical for commercial use.
- •The researchers have not yet tasted the cookies, pending university approval.
Researchers at Southern Illinois University Carbondale have developed a process to transform used plastic bottles and agricultural waste into consumable food products. By using oxidative hydrothermal dissolution and CRISPR-edited yeast, the team creates ingredients such as proteins, fats, and vanilla flavoring. The resulting paste is then 3D-printed into cookies dubbed "µBites."
The production process
The process begins by breaking down plastic bottles and discarded sweetcorn stalks and leaves using heat. The resulting components are fed to genetically modified yeast, which converts them into fats, proteins, acids, beta-carotene, and vanilla flavoring. After adding fiber, starch, and sweeteners, the mixture is extruded into cookie shapes using a 3D printer.
Safety and commercial viability
The research team, led by Sandhya Jayasekara and Lahiru Jayakody, is currently awaiting institutional approval to taste the product. While the researchers believe the cookies are safe and have a pleasant aroma, they acknowledge that it may take 20 years of further research before plastic waste from landfills or oceans can be safely converted into food. Other experts, such as Jason Hallett of Imperial College London, have expressed skepticism, noting that the global production of 400 million tons of plastic waste annually makes this approach unlikely to serve as a viable commercial solution to the plastic crisis.
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This article was independently rewritten by ManyPress editorial AI from reporting originally published by New Scientist.
