**Scientists Turn Plastic Bottles into Protein-Rich Cookies**
*Carbondale, IL* – Researchers at Southern Illinois University Carbondale (SIU) have made a significant breakthrough by developing a method to create 3D-printed cookies using genetically engineered yeast that converts plastic and agricultural waste into protein and nutrients. This innovative project addresses two pressing global challenges: the accumulation of plastic waste and food insecurity.
The initiative began with the goal of finding practical applications for waste plastics. Lahiru Jayakody, an associate professor of microbiology at SIU, explained the rationale behind the project. “We thought, why not focus on making food? Because plastic is carbon and food is carbon,” he stated in an interview with the American Chemical Society (ACS).
The process involves a sophisticated method of breaking down plastic and plant waste using water and oxygen under high temperature and pressure. This breakdown yields compounds that are then consumed by genetically engineered yeasts, which produce essential proteins, fats, and acids. To create the final product, the researchers add fiber, starch, and sweeteners to the mix, which is then fed into a 3D printer that shapes the paste into various forms.
The resulting product, which the team has named “µBites” or “microbites,” is a small, protein-rich cookie. While the researchers are excited about their creation, they are currently awaiting safety approval from the university before conducting taste tests.
Jayakody highlighted the potential applications of this technology in extreme environments. “If you want to produce food in a very extreme environment using the resource you have, carbon resource waste like in the Arctic, or the desert, and potentially one day on Mars or the lunar surface, microbites can do that job,” he told Reuters. This suggests that the technology could have far-reaching implications for future space missions and food production in inhospitable locations.
The SIU team has been working on this technology since 2021, when their µBites concept was selected as part of NASA’s Deep Space Food Challenge. This initiative aims to develop sustainable food systems for long-duration space missions, emphasizing the need for innovative solutions to support astronauts in environments where traditional food sources are unavailable.
The development of µBites comes at a time when scientists are increasingly concerned about the presence of microplastics in the human food chain. Recent studies have detected microplastics and even smaller nanoplastics in various human tissues, including the liver, kidneys, and brain. A study published in 2025 in *Nature Medicine* highlighted these findings, while a review released last month noted the presence of plastic particles in blood, placenta, and heart tissue.
The potential health risks associated with microplastics are a growing area of research, with studies linking exposure to inflammation, oxidative stress, cell death, and disruptions to metabolism and immune function. However, experts caution that more research is needed to fully understand the long-term effects of microplastic exposure on human health.
As the SIU team continues to refine their technology, the implications of their work extend beyond addressing plastic waste and food insecurity. The ability to produce food from waste materials could revolutionize food production in various settings, offering a sustainable solution to two of the world’s most pressing issues. The project exemplifies how scientific innovation can pave the way for new approaches to sustainability and food security, potentially transforming how we think about waste and nutrition in the future.
As the researchers await the next steps in their project, the potential for µBites to contribute to both environmental sustainability and human nutrition remains a promising development in the intersection of science and technology.