3D-Printed Plant-Based Calamari Achieves Realistic Texture in Culinary Breakthrough.

A team of researchers has developed a plant-based calamari alternative that closely mimics the texture of real seafood, thanks to refined 3D printing techniques and ingredient optimization. The findings, recently published in ACS Food Science & Technology, highlight advancements in crafting realistic seafood substitutes that not only replicate the flavor and nutritional value of their animal-based counterparts but also capture their distinct mouthfeel.

Fried calamari is known for its neutral taste and firm, chewy texture—a combination that has been difficult to reproduce with plant-based components. Building on their earlier work, scientists led by Poornima Vijayan and Dejian Huang improved their original recipe, which was previously unveiled at the American Chemical Society’s Fall 2023 meeting. That version, made from a 3D-printed blend of microalgae and mung bean protein, delivered acceptable flavor when air-fried but fell short in replicating calamari's texture.

In their latest study, the team optimized both the formulation and the printing parameters. The upgraded recipe was shaped into rings about 1.8 inches (4.5 centimeters) in diameter using a food-grade 3D printer. Unlike previous efforts, the printed rings were frozen overnight before being battered and deep-fried—closer to how traditional calamari is prepared.

Several recipe variations were tested, adjusting the ratios of mung bean protein isolate, light-yellow microalgae powder, gellan gum as a thickening agent, and canola oil for fat content. The version that most closely matched real calamari’s chewiness featured 1.5% gellan gum, 2% canola oil, and 10% microalgae powder.

Lab analyses measured key texture indicators, including hardness, springiness, and cohesiveness. Microscopic imaging revealed that small structural voids within the samples enhanced their softness, making the texture more realistic. Additionally, the optimal plant-based version contained a higher protein content (19%) compared to that of squid, which typically has around 14%.

“This research showcases the potential of 3D printing to transform sustainable plant proteins like mung bean and microalgae into seafood analogs with comparable texture,” said lead author Vijayan. The team’s next steps include evaluating consumer response and exploring ways to scale production for broader use in the food industry.

Source:https://phys.org/news/2025-04-based-calamari-rivals-real-seafood.html

This is non-financial/medical advice and made using AI so could be wrong.