NASA-backed scientists turn plastic waste into edible cookies
Scientists at Southern Illinois University have engineered yeast to transform PET plastic and agricultural waste into ingredients for protein‑rich, 3D‑printed cookies called µBites. The technology, developed for NASA’s Deep Space Food Challenge, could help tackle plastic pollution and food insecuri…
In a breakthrough that links two seemingly unrelated global problems—plastic waste and food scarcity—researchers at Southern Illinois University (SIU) Carbondale have engineered yeast to turn polyethylene terephthalate (PET) plastic and agricultural residues into edible proteins, vitamins, and flavorings. The resulting ingredients are then combined and 3D‑printed into protein‑rich cookies dubbed µBites.
From Plastic to Protein: The Science Behind µBites
The team’s approach hinges on a process called oxidative hydrothermal dissolution, developed by SIU geology professor Ken Anderson. By subjecting PET bottles, corn stalks, and other biomass to high‑temperature, high‑pressure water and oxygen, the method breaks down stubborn polymers into smaller, microbe‑friendly molecules. These feedstocks are then fed to genetically engineered strains of baker’s yeast and other yeasts, which reassemble the carbon skeletons into useful food components such as proteins, fats, and essential vitamins.
Associate Professor Lahiru Jayakody, who led the project, explained that the choice of yeast is intentional: “Microbes are very clever. So, we are using their traits to solve the problems we created.” The engineered yeast can also produce flavoring agents—such as vanilla from plant biomass—and beta‑carotene from ethylene glycol, a by‑product of PET degradation. Beta‑carotene can be converted into vitamin A in the human body, adding nutritional value to the final product.
µBites: 3D‑Printed Cookies From Waste
Once the yeast has converted the waste into a nutrient‑rich mix, the researchers blend it with fiber, starch, and sweetener. The mixture is then extruded through a 3D printer to create cookies that are high in protein and contain a balanced profile of fats and vitamins. Early sensory tests, based on aroma alone, suggest that participants would be willing to eat µBites in situations where food resources are scarce. Formal taste tests are pending institutional approval.
Jayakody envisions a future where the entire cookie could be produced by microbes, eliminating the need to add external starch, fiber, or sweetener. “We’re using microbes to develop the cookie into a more attractive, consumer‑friendly product,” said graduate student Sandhya Jayasekara, who engineered yeast strains capable of producing vanilla and beta‑carotene.
Applications Beyond Earth
While the immediate goal is to address food insecurity on Earth—particularly in disaster zones and remote communities—the technology was originally conceived for NASA’s Deep Space Food Challenge. In the harsh, resource‑limited environment of deep‑space missions, astronauts cannot rely on frequent resupply missions. µBites could provide a lightweight, high‑calorie, and nutritionally balanced food source that can be produced on‑board using locally available waste.
Other potential use cases include submarines, isolated research stations, and even future lunar or Martian habitats. By converting waste into food, the system could reduce the logistical burden of transporting food and mitigate the environmental impact of plastic waste.
Looking Ahead: Challenges and Opportunities
Despite promising early results, the technology must undergo rigorous safety and regulatory testing before it can reach consumers. The research team is also working to scale up production, improve flavor profiles, and reduce production costs. Funding from NASA’s Deep Space Food Challenge and an NSF CAREER grant has supported the initial development, but additional investment will be needed for commercialization.
Jayakody highlighted the broader significance of the work: “Global food demand is expected to rise 35‑56% by 2050, and about 30% of the world population will be at risk of hunger in the future. The way to address that, I believe, is by using microbes.” The dual benefit of reducing plastic pollution while providing a sustainable food source positions µBites at the intersection of environmental science and food technology.
As the world grapples with mounting plastic waste and growing food insecurity, the SIU team’s pioneering work offers a glimpse of how biotechnology can create circular solutions that benefit both Earth and space exploration.
Why it matters
By converting hard‑to‑recycle plastic into nutritious food, this innovation tackles two pressing global challenges—reducing plastic pollution and feeding vulnerable populations—while paving the way for sustainable life support in space missions.
Key points
- Engineered yeast turns PET plastic and crop residues into protein, vitamins, and flavorings
- Oxidative hydrothermal dissolution breaks down plastic into microbe‑friendly molecules
- Resulting ingredients are 3D‑printed into protein‑rich µBite cookies
- Potential applications range from disaster relief on Earth to deep‑space missions
- Future goals include full microbial production of all cookie components and commercial scaling
Frequently asked questions
What is the source of the plastic used in the experiment?
The researchers used discarded PET bottles, such as those from soda and water containers, as the primary plastic feedstock.
Are the µBite cookies safe to eat?
Early studies indicate they are safe, but formal taste tests and institutional approvals are still pending.
Can this technology be used on Earth?
Yes, it could help feed people in disaster zones, remote communities, and other areas with limited food supply.
Will the cookies taste like regular cookies?
Current sensory tests focused on aroma; flavor improvements are underway, including vanilla and beta‑carotene production.
