Scientists have developed a 3D-printed, plant-based calamari that closely mimics the texture of real squid rings, offering a sustainable and protein-rich alternative to traditional seafood.
Key Points at a Glance
- Utilizes a blend of microalgae and mung bean proteins to replicate calamari texture.
- Optimized recipe includes gellan gum and canola oil for improved chewiness.
- 3D printing technology shapes the plant-based paste into ring forms.
- Deep-fried samples exhibit similar hardness, springiness, and cohesiveness to real calamari.
- Plant-based version contains higher protein content (19%) compared to squid (14%).
In a significant advancement for sustainable seafood alternatives, researchers have successfully created a plant-based calamari that closely replicates the texture of traditional squid rings. The innovation combines microalgae and mung bean proteins, utilizing 3D printing technology to shape the mixture into ring forms that, when deep-fried, mimic the chewiness and elasticity of real calamari.
The research, published in ACS Food Science & Technology, builds upon previous efforts to develop vegan seafood substitutes. Earlier versions achieved acceptable taste but fell short in texture. By adjusting the composition of the plant-based paste—specifically incorporating 1.5% gellan gum and 2% canola oil—the team enhanced the structural properties of the final product.
The 3D-printed rings, approximately 4.5 centimeters in diameter, were frozen overnight before being battered and deep-fried. Laboratory analyses assessed the samples’ hardness, springiness, and cohesiveness, revealing that the optimized plant-based calamari closely matched the textural qualities of its seafood counterpart. Microscopic examination showed that small voids within the structure contributed to the desired softness and elasticity.
Notably, the plant-based calamari boasts a higher protein content than traditional squid, with 19% protein compared to 14%. This nutritional advantage, combined with the product’s sustainable ingredients and production methods, positions it as a promising alternative in the growing market for plant-based seafood.
Lead author Poornima Vijayan highlighted the potential of 3D printing in transforming sustainable plant proteins into seafood analogs with comparable texture. The research team plans to explore consumer acceptance and scale the formulation for broader applications, aiming to contribute to more sustainable and ethical food systems.
Source: American Chemical Society
