Engineered Yeast Convert PET Plastic and Crop Waste into Novel Protein Food Source
US researchers have developed a process using engineered yeast to transform PET plastic and agricultural waste into edible proteins, fats, and vitamins, with a prototype 3D-printed cookie demonstrated. This technology presents a novel, albeit nascent, approach to sustainable ingredient sourcing and waste valorisation.
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Chicago, United States — 25 August 2026
Researchers at Southern Illinois University (SIU) Carbondale have engineered yeast strains to convert polyethylene terephthalate (PET) plastic and crop residues into edible protein, fats, and essential vitamins. This novel process, showcased at the American Chemical Society's Fall 2026 conference, involves a proprietary oxidative hydrothermal dissolution pretreatment to break down the waste, followed by a consortium of three yeast strains to rebuild these fragments into nutritional compounds. The team has successfully demonstrated the concept with 3D-printed protein cookies, dubbed 'μBites'.
Dr. Lahiru Jayakody, Associate Professor at SIU Carbondale, highlights the innovative approach of treating plastic pollution and food insecurity not as separate issues, but as intertwined challenges solvable through a circular economy model. The project initially focused on plastic upcycling, with the food application emerging as a high-value endpoint. Given that both plastic and food are carbon-based, the research leverages microbial intelligence to reconfigure waste carbon into edible forms.
The process employs engineered strains, including a modified Saccharomyces cerevisiae (baker's yeast) to produce vanillin from ferulic acid, and Rhodosporidium toruloides, adapted to convert ethylene glycol from PET into beta-carotene. Saccharomyces boulardii, a common probiotic yeast, completes the consortium, ensuring the resulting biomass is deemed safe by the researchers. Initial assessments indicate positive aroma profiles, with taste panels awaiting institutional approval. Currently, no regulatory clearance for human consumption exists for these products.
Funding from the NASA Deep Space Food Challenge and a National Science Foundation Career grant underpins the research, underscoring its potential for resource-limited environments, such as space missions or disaster zones. However, the researchers anticipate broader applications, addressing modern consumer demands and the significant global food demand increase projected for 2050, where up to 30% of the world's population could face hunger. Full commercialisation is expected within a few years, contingent on taste refinement and, critically, regulatory approval.
What this means for United Kingdom
UK supplement manufacturers and brand owners should monitor this technology for long-term strategic ingredient sourcing and sustainability initiatives. The potential for bio-converted proteins from waste offers a future alternative to conventional protein sources, mitigating supply chain vulnerabilities and raw material cost fluctuations. However, significant regulatory hurdles, particularly from the Food Standards Agency (FSA) and EFSA, must be navigated for novel food approval, which can take several years and substantial investment in toxicology and nutritional profiling. Early engagement with emerging science, perhaps through research partnerships, could offer a competitive edge in future sustainable product development for the UK market, aligning with growing consumer preference for eco-conscious brands. Brand owners should anticipate high initial investment in R&D and regulatory compliance.
This trend is being actively addressed by UK manufacturing partners including Supplement Factory.