Scientists 3D-printed edible squid

It is quite likely that in the near future not only squid, but other seafood as well, will be created artificially rather than harvested from the ocean.

Engineers from the National University of Singapore used a 3D printer to produce squid rings. The process was successful — the plant-based squid, which precisely mimics the texture of the original product, can be safely consumed. Moreover, the protein content in them is even higher than in real squid.

The research was published in the journal ACS Food Science & Technology. The process of creating alternative squid consisted of combining two types of protein that are rarely used. The necessary proteins are found in the leguminous plant mung bean (sometimes called mung beans) and microalgae. In order to combine mung beans with crushed algae, the scientists needed special inks. They used the resulting mixture directly for printing realistic squid. To create the most plausible texture, experiments were conducted with various concentrations of food thickener and fat content.

Next, the team of scientists conducted a comprehensive rheological analysis — through testing and experiments, they studied how the material of a certain consistency could deform and change shape. This allowed the researchers to ensure that the resulting mixture would take the form of rings. After the squid were printed, they were deep-fried. The scientists found that the printed squid contained 19.61% protein, which is significantly higher than in real rings, which contain 14.21% protein.

Plant-based seafood can become an excellent alternative for vegans, especially in the near future when the global vegan food market is expected to more than double. However, currently, seafood alternatives make up less than 1% of the plant-based food sector. For example, for 140 dishes with traditional squid, there are only four replacements — three vegan dishes and one vegetarian dish.

Moreover, the use of modern technologies such as 3D printers will significantly reduce the negative environmental consequences of human activity — excessive fishing and disruption of the fragile ecosystem balance, loss of marine biodiversity, pollution, and ocean acidification. For instance, the cultivation of mung beans, as well as microalgae, requires minimal amounts of fresh water and produces small volumes of easily recyclable waste, unlike the production of animal and plant proteins.

One recent study from Singapore showed that microalgae-based products are perceived rather positively by the population, especially by young people.