Singapore scientists have created a 3D-printed calamari alternative that not only mimics the texture of real squid but surpasses it in protein content, potentially revolutionizing sustainable seafood options for health-conscious consumers.
At a Glance
- Researchers at the National University of Singapore developed 3D-printed plant-based calamari using mung bean protein and microalgae
- The vegan alternative contains 19.61% protein compared to 14.21% in real squid
- The product closely mimics authentic squid texture with optimal formulation containing 10% microalgae
- While texture has been perfected, flavor profiling and consumer sensory testing have not yet been conducted
Higher Protein Content in Plant-Based Alternative
A groundbreaking study from the National University of Singapore has yielded a plant-based calamari alternative that contains significantly more protein than its ocean-based counterpart. Using advanced 3D printing technology, researchers created calamari rings with 19.61% protein content, compared to just 14.21% in conventional squid. This innovation represents a significant advancement for those seeking nutritious, sustainable alternatives to traditional seafood products while maintaining familiar textures and potential health benefits.
The findings, published in ACS Food Science & Technology on March 22, 2025, detail how researchers crafted a composite ink using mung bean protein isolate combined with bead-milled microalgae biomass. After extensive testing, they determined that a formulation containing 10% microalgae offered the closest match to authentic calamari texture. Additional ingredients included 1.5% gellan gum and 2% fat to achieve the proper consistency for 3D printing and cooking processes.
🇸🇬3D-PRINTED CALAMARI: NOW WITH MORE PROTEIN THAN REAL SQUID
After two years of tweaking, scientists in Singapore have perfected 3D-printed vegan calamari that not only tastes like the real thing, but packs 5% more protein.
The recipe mixes mung bean protein, powdered… https://t.co/Wjz3DIe8a4 pic.twitter.com/cTYqjzSHTG
— Mario Nawfal (@MarioNawfal) April 27, 2025
Creating the Perfect Texture
Achieving the distinctive texture of calamari presented a significant challenge for researchers. The team conducted extensive rheological testing to ensure the printability and structural stability of their plant-based mixture. After printing, the calamari rings were frozen overnight, then battered and deep-fried to complete the preparation process. Laboratory analysis confirmed that the plant-based version closely matched the hardness, springiness, and cohesiveness of real squid.
Microscopic analysis revealed that microalgae helped create a protein matrix remarkably similar to squid flesh. Researchers also discovered that small voids in the structure contributed to the softness that mimics authentic seafood. This attention to structural detail at the microscopic level proved essential in replicating the mouthfeel that calamari enthusiasts expect, demonstrating how plant-based alternatives can satisfy textural requirements without animal products.
Environmental and Health Benefits
The development addresses growing concerns about overfishing and marine pollution by offering a sustainable alternative to conventional seafood. The primary ingredients—mung beans and microalgae—require significantly less land and water than animal-based food production, providing environmental advantages beyond ocean conservation. These sustainable materials allow consumers to enjoy seafood-like products without contributing to the depletion of marine ecosystems or exposure to ocean contaminants.
The researchers acknowledged certain limitations in their current formulation. Higher microalgae content decreased structural integrity, and there were some challenges with protein solubility that need addressing in future iterations. More significantly, flavor profiling and consumer sensory testing have not yet been conducted—crucial steps before commercial viability can be assessed. The global vegan food market continues to grow rapidly, with plant-based seafood representing a largely untapped opportunity for innovation.
Future Directions
Lead researcher Poornima Vijayan emphasized the potential of 3D printing technology to create seafood analogs with comparable textures to the real thing. This research, part of Singapore’s CREATE programme focusing on interdisciplinary innovation, was supported by the National Research Foundation and a Commonwealth Research Scholarship. Future steps will include assessing consumer acceptance and scaling the formulation for broader applications in the food industry.
For health-conscious consumers over 40, this innovation offers a potential pathway to enjoying familiar seafood textures and flavors while obtaining higher protein content from plant sources. As development continues, these alternatives may provide options that support heart health through reduced cholesterol and environmental contaminants while still delivering the culinary experience of traditional seafood. The research team plans to continue refining both texture and flavor profiles before bringing products to market.
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