3D printing turns plant proteins into seafood alternative

Food scientists at the National University of Singapore have developed a new way to simulate seafood and used it to make food that mimics calamari rings, which they report can successfully be air-fried for a tasty and promising imitation of real calamari. The work was presented at the autumn meeting of the American Chemical Society, held virtually and in San Francisco, California.

The team made a paste from microalgae protein and mung bean protein extracted in the lab and combined with plant-based oils rich in Omega-3 fatty acids to achieve a squid-like nutritional profile. Temperature changes allowed the paste to be squeezed out of a 3D printer’s nozzles and layered into rings. This food grade ink was deposited layer by layer to create different textures in their final product, some of which are fatty and smooth and others fibrous and chewy. The researchers say that after being cooked in an air fryer and deep fryer, the rings take on textures similar to that of actual calamari.