Calamari (Plant-based) rivals real seafood in texture

Replicating the flavor, texture, and nutrition of seafood in plant-based alternatives is challenging, particularly for foods like fried calamari rings known for their neutral taste and firm, chewy texture. Building on earlier research, a team publishing in ACS Food Science & Technology has successfully developed a plant-based calamari substitute with improved softness and elasticity. Using a food-grade 3D printer, they experimented with various combinations of mung bean protein isolate, microalgae powder, gellan gum, and canola oil to create layered rings. Unlike previous methods, the new process involved freezing the rings overnight before battering and deep-frying. Lab tests showed that a mix containing 1.5% gellan gum, 2% canola oil, and 10% microalgae most closely matched real calamari's chewiness and texture. Microscope images revealed that small voids enhanced the product’s softness, and protein analysis indicated a higher protein content (19%) than squid (14%). Future efforts will focus on consumer testing and large-scale production.

24-04-2025

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