Plastic-derived cookies sound like a surreal product of science fiction, yet researchers funded by Nasa have successfully manufactured disc-shaped “cookie” from upcycled single-use plastics to feed astronauts on deep space missions. According to project lead Dr. Lahiru Jayakody, a microbiologist at Southern Illinois University Carbondale, the innovative technology uses genetically engineered yeasts to convert polyethylene terephthalate and agricultural waste into essential edible proteins, fats, and flavorings before 3D printing the resulting slurry into actual food.
Nasa Deep Space Food Challenge Drives Plastic-to-Protein Tech in Chicago
The development was presented on Monday at the American Chemical Society meeting in Chicago, highlighting work funded directly by Nasa’s Deep Space Food Challenge. The initiative was launched to solve the monumental logistical hurdle of provisioning space crews during prolonged voyages.
Long-duration exploration demands extreme resourcefulness. When an astronaut goes to Mars, they have to survive in extreme conditions,
Dr. Lahiru Jayakody explained, adding, The round-trip is three years. You have to use everything you have.
Converting Single-Use PET Bottles into Microbial Yeast Food
To build the foundation of these space snacks, the research team targets polyethylene terephthalate (PET), the ubiquitous polymer used to manufacture single-use water bottles. The chemical conversion begins when the PET material is digested using high-pressure and high-temperature water and oxygen processes. This initial phase breaks down the tough synthetic material into smaller, carbon-rich molecules.
Once reduced, these carbon-rich building blocks serve as feed for specialized microbes. My lab works on developing technologies for plastic upcycling,
noted Dr. Lahiru Jayakody, who added, We thought, why not look into food? Plastic is carbon and food is carbon.
Genetically reprogrammed yeasts metabolize the plastic-derived molecules, transforming the synthetic carbon into biological nutrients like proteins and fats that are eventually blended with starch. A separate yeast strain handles plant biomass to synthesize vanilla flavoring.
Current Production Costs and Human Taste Testing Hurdles
Manufacturing the prototype cookies currently requires $60 a kilogram, though researchers anticipate that optimizing yeast efficiency and scaling up production volumes will significantly drop expenses over time. Despite promising initial evaluations—the team reports that the items receive high marks on aroma
—actual consumption must wait for formal authorization.
We haven’t eaten them yet because we’re awaiting approval for testing in humans,
Dr. Lahiru Jayakody stated regarding the lack of institutional sign-off.
Addressing Global Hunger and Extreme Earth Environments
Beyond extraterrestrial exploration, the research team envisions terrestrial applications in isolated or harsh settings such as military submarines or disaster relief zones. Furthermore, the technology could offer a scalable ecological remedy addressing simultaneous global crises in waste management and nutrition.
Global food demand is expected to rise 35% to 56% by the year 2050, and about 30% of the world population will be at risk of hunger in the future,
warned Dr. Lahiru Jayakody, concluding that The way to address that, I believe, is by using microbes.
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