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3D-Printed Vegan Calamari Achieves Realistic Texture and Higher Protein Content

Researchers optimize plant-based seafood alternative with microalgae and mung bean proteins, paving the way for consumer trials and market scaling.

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Overview

  • A research team has successfully replicated the texture and mouthfeel of calamari using a 3D-printed plant-based paste, then deep-frying the rings.
  • The optimized recipe includes 1.5% gellan gum, 2% canola oil, and 10% powdered microalgae, closely mimicking the chewiness and elasticity of real squid rings.
  • The plant-based calamari contains approximately 19% protein, surpassing the 14% protein content typically found in squid meat.
  • An overnight freezing step before battering and frying was critical to maintaining the structural integrity and texture of the printed rings.
  • The study, published in ACS Food Science & Technology, highlights the potential of sustainable, cruelty-free seafood alternatives and plans for consumer acceptance studies and production scaling.