The National University of Singapore has presented an improved recipe for 3D-printed vegan calamari. The new version is designed to be as close as possible to the original in taste and texture, including the characteristic “springy” ring texture. The key is the precise combination of plant-based ingredients and microalgae, along with pre-freezing before frying. The updated product contains 5% more protein and, for the first time, surpasses comparable products on this metric.
Oceans are already struggling with the scale of industrial fishing: 70% of the world’s fisheries are depleted, and marine wildlife is disappearing. Up to 40% of the catch is thrown back into the ocean, and bottom trawling turns the seafloor into a desert. Against this backdrop, an alternative in the form of 3D-printed seafood is not just a trendy innovation, but a potential lifeline for marine ecosystems.
In addition, such products are said to be safer: they contain no heavy metals, mercury, parasites, or microplastics. They can also be fortified with omega-3, iodine, and other beneficial nutrients, enabling what is presented as truly functional nutrition.
Would you try these calamari?
Source: Popular Science
URL: https://www.popsci.com/science/3d-printed-calamari-vegan/
Source date: 2025-04-24T20:25:56.660Z
