Engineered yeast converts plastic and farm waste into protein-rich 3D-printed cookies

Scientists at Southern Illinois University Carbondale have genetically modified baker's yeast and other strains to metabolize PET plastic and agricultural leftovers into food components such as proteins, fats, vitamins and vanilla flavoring. The waste is first processed by an oxidative hydrothermal dissolution method developed by geology professor Ken Anderson, which creates smaller molecules the microbes can consume. The yeast-derived nutrients are blended with fiber, starch and sweetener and formed into protein-dense, 3D-printed cookies named µBites.

Preliminary aroma evaluations suggest willingness to eat the cookies when food is scarce, and further work aims to produce all ingredients microbially. Funded by NASA’s Deep Space Food Challenge and an NSF CAREER grant, the technology could address plastic pollution, food insecurity, and supply challenges for deep-space missions or disaster zones.