Scientists Develop Plastic-Based Cookies for Future Food
Researchers at Southern Illinois University Carbondale have engineered genetically modified yeasts capable of converting compounds derived from plastic and agricultural waste into edible components, including proteins, fats, vitamins, and flavor compounds. These components were used to create 3D-printed cookies named "MicroBites." The process begins with PET plastic, commonly used in beverage bottles, and plant waste like corn stalks and leaves. These materials are treated under high temperature and pressure with water and oxygen to break them down into substances that microorganisms can utilize.
The modified yeasts are then fed these compounds, acting as miniature factories to produce food ingredients. Additional components like fiber, starch, and sweeteners are added before the mixture is 3D-printed into cookies. The team is also working to enhance palatability, with some yeast strains producing vanilla flavor from plant matter and others generating beta-carotene from PET-derived compounds, which the body converts to vitamin A.
The research is part of NASA's Deep Space Food Challenge, aiming to develop food production methods for environments with unreliable supply chains. Lead researcher Lahirou Jayakody stated the idea stemmed from the shared carbon element between plastic and food, questioning why microorganisms couldn't repurpose waste carbon into nutrients. The project is still in its research phase, with official taste tests pending institutional approvals. Available assessments indicate the prototype is safe to eat, and current tests focus on aroma and willingness to consume in resource-scarce conditions.
The team hopes to eventually produce more cookie components using only microorganisms and expects the technology to be viable within the next few years for use in emergencies on Earth and in isolated environments like submarines and space missions. Separately, in Israel, health authorities are addressing high sugar consumption. A 2022 survey revealed 76% of the general population and 85% of the Arab community consume sweetened beverages at least weekly. Adults consume an average of 77.5 grams of added sugar daily, with over 12 grams from sweetened drinks alone, while children consume about 57.4 grams daily. A 2019 survey showed 60% of Arab parents reported their 9-12 month old children consumed a sweetened drink the previous day, compared to 15% of Jewish parents. The Israeli confectionery market shows continued demand for sugar products, with Euromonitor predicting slow growth in the coming years. The article concludes by questioning whether future food design will prioritize resource conservation or public health.
