In 2023, researchers from the National University of Singapore published early attempts at realistic, nutritious 3D printed vegan calamari rings. The results at the time were similar to the real thing, but the inventor admitted that the texture was not working. It may seem like a small warning, but if society wants to move towards a more sustainable food industry, alternatives that look a lot like sauce dishes must be designed.
After two years of trial and error, the researchers returned with their latest fried calamari recipes. Not only that, it actually provides 5% more protein than actual squid. Their results were recently published as follows: American Chemical Society.
The new 3D printed recipe still begins as a plant-based paste made from isolated mungu bean protein and powdered microalgae. However, the researchers also determined the exact mixture of excess ingredients to give the fake calamari familiar texture resilience. In addition to 10% powdered microalgae, the improved mixture also contains 1.5% gellan gum for thickening and 2% canola oil with fat content.
To prepare meals, each calamari is 3D printed in a ring about 1.8 inches wide. Unlike previous trials, this time the team allowed uncooked rings to be frozen overnight. The next day, the researchers pounded the vegan calamari and fried them immediately before proceeding to the taste test.
Microscopic images of the rings showed another important factor that could help improve diet. Inside the cooked paste was a small structural void that altered the overall softness in a way similar to actual seafood.
“This study illustrates the potential of 3D printing to convert sustainable plant proteins into seafood analogs.” Research author Poornima Vijayan said.
Moving forward, Vijayan says it’s just a matter of expanding their products and convincing hungry diners to give it a try.
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