A research team has made significant advancements in creating plant-based calamari alternatives that closely mimic the flavour, texture, and nutritional profile of traditional squid rings. Published in ACS Food Science & Technology, the study details how a combination of mung bean protein isolate, powdered microalgae, gellan gum, and canola oil was formulated into a 3D-printable paste. This paste was then shaped into calamari rings, frozen, battered, and deep-fried to replicate the common preparation method of real calamari.

Earlier work by the same research group, which was presented at the ACS Fall 2023 meeting, introduced an air-fried vegan calamari made from a 3D-printed paste of microalgae and mung bean proteins. While that iteration achieved an acceptable taste, its texture did not match the desired firmness and chewiness of actual calamari. Addressing this, the researchers optimised both the recipe and printing parameters to better emulate the seafood’s softness and elasticity once cooked.

The improved method involved creating rings approximately 4.5 cm in diameter using a food-grade 3D printer. After freezing overnight, the rings were battered and quickly deep-fried. Subsequent laboratory texture analyses focused on parameters such as hardness, springiness, and cohesiveness—key indicators of chewiness. The version that most closely resembled real calamari in these tests contained 1.5% gellan gum, 2% canola oil, and 10% powdered microalgae. Microscopic examination revealed small voids in the plant-based structure, contributing to a softness similar to that of squid rings.

Nutritionally, the plant-based calamari also demonstrated a promising protein content, with 19% protein compared to the 14% protein commonly found in squid. This highlights the potential for plant-based seafood alternatives not only to match sensory attributes but also to offer competitive nutritional value.

Poornima Vijayan, lead author of the study, commented, “This research showcases the potential of 3D printing to transform sustainable plant proteins like mung bean and microalgae into seafood analogs with comparable texture.” She added that the team’s next objectives include assessing consumer acceptance and scaling the recipe formulation for wider commercial use.

The Food Technology Manufacturing Magazine is reporting on this development, which may represent a notable step forward in the production of seafood analogues using sustainable plant-derived ingredients combined with innovative 3D printing technologies.