Scientists at the National University of Singapore have developed a 3D-printed vegan alternative to traditional calamari using mung bean protein and microalgae. After refining their recipe and printing techniques over two years, they achieved a final product that closely mimics the texture and taste of real squid. The vegan 'calamari' contains higher protein content and aims to provide a sustainable dining option. The new rings were designed to be battered and deep-fried, resulting in a product that seafood lovers can enjoy without animal ingredients.
The researchers printed layered rings measuring 4.5cm across which were then frozen overnight before being battered and deep-fried, resulting in a texture closely resembling real calamari.
These vegan 'calamari' made of mung bean protein and microalgae paste match the softness and elasticity of real squid, offering a sustainable seafood alternative.
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