Wood is used for everything from kitchen tables to baseball bats, but might it also be a source of food for a growing world population? While many may not think of serving up wood on the dinner table, some scientists at Virginia Polytechnic Institute say they’ve found a practical way to use wood byproducts to create a starchy substance people can actually eat. By using a certain strain of bacteria and a gene from potatoes, these scientists say they are able to create a white powder called “amylose” – which when chomped into, reportedly tastes slightly sweet. Although only in experimental stages, if this new wood-to-food process takes off, it could provide a whole new way of getting fiber in your diet.


  • Craig Rucker

    Craig Rucker is a co-founder of CFACT and currently serves as its president.