Scientists Convert Plastic Waste into Ingredients for Protein-Rich Cookies
A research team at Southern Illinois University (SIU) Carbondale has developed an innovative microbial upcycling technology that converts PET plastic waste and agricultural residues into edible proteins, vitamins, and natural flavouring compounds. The breakthrough demonstrates how discarded carbon-rich materials can be transformed into ingredients for protein-rich cookies and other food products.
The process uses genetically programmed yeast strains that consume molecules derived from plastic and crop waste, producing nutritious food ingredients instead of low-value waste. Researchers say the technology could contribute to both plastic waste reduction and sustainable food production, particularly in environments where conventional agriculture is difficult.
The project is part of a NASA-supported research initiative investigating advanced food manufacturing systems for future long-duration space missions. By converting waste into nutritious biomass, the technology may help astronauts produce food more efficiently during deep-space exploration while also offering potential applications on Earth.
The team will present its findings at the American Chemical Society (ACS) Fall 2026 Meeting, being held in Chicago from 23–27 August 2026.
Associate Professor Lahiru Jayakody, who leads the research, said the original goal was to create higher-value products through plastic upcycling. The team ultimately focused on food because both plastic and food are fundamentally carbon-based materials, making it possible to redirect waste carbon into edible nutrients through microbial biotechnology.