Engineered yeast turns plastic waste into vanilla-flavored protein cookies

Engineered yeast for converting plastic and biomass compounds into food

Researchers at Southern Illinois University Carbondale have engineered yeast strains to convert plastic and plant waste into edible, protein-rich food additives. By modifying Saccharomyces cerevisiae to produce vanillin from ferulic acid and evolving Rhodosporidium toruloides to consume ethylene glycol and produce beta-carotene, they enhanced the flavor, aroma, and color of 3D-printed 'µBites' cookies. This approach, originally developed for NASA's Deep Space Food Challenge, offers a dual solution to food insecurity and plastic pollution, advancing a circular economy for plastics.