A research team from the National University of Singapore has developed a plant-based alternative to fried calamari rings that closely resembles the texture and nutritional profile of the animal-based original. At the core of the study, published in ACS Food Science & Technology, is an optimized 3D-printing formulation based on mung bean protein isolate and microalgae, designed to replicate the characteristic chewiness and elasticity of squid rings.
Back in 2023, the team led by Poornima Vijayan and Dejian Huang presented air-fried prototypes, but identified the need for improvements in consistency. In the current iteration, the production method has been refined: after 3D printing, the plant-based rings were frozen, then battered and deep-fried—a process that more closely mimics traditional calamari preparation and enhances the mechanical texture properties.
The researchers tested several variations of the printable paste, adjusting the ratios of microalgae powder, gellan gum, and canola oil. The closest match to real calamari was achieved with a formulation containing 1.5% gellan gum, 2% canola oil, and 10% microalgae powder. Microscopic imaging revealed porous internal structures that improved the softness and elasticity of the product. Additionally, the plant-based version contained 19% protein, exceeding the average protein content of squid, which is about 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,” says Vijayan, the study’s lead author. “Our next steps involve understanding consumer acceptance and scaling formulation for broader applications.”
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