Uploaded August 2023 | Updated September 2026, 2 weeks ago
Grocery stores offer many plant-based alternatives to beef, pork and poultry. But scientists say it’s hard to replicate the flavor, texture and nutritional content of seafood using plant-based sources. So researchers developed a new approach for simulating seafood and used it to make a snack inspired by fried calamari rings from squid. They combined two types of sustainable plant-based proteins, then used a 3D printer to shape the rings and give them a variety of textures to mimic real calamari. The research is being presented at ACS Fall 2023, a meeting of the American Chemical Society.
“Effects of microalgae and mung bean protein combination on 3D printing of seafood analogs” Aug. 13, 2023
Presenter: Poornima Vijayan
Principal Investigator: Dejian Huang, Ph.D.
To see an interview with the researchers, go to youtu.be/RsXmSi44xkA
To read an ACS press release about this research, go to acs.org/pressroom/newsreleases/2023/august/3d-printed-vegan-seafood-could-someday-be-whats-for-dinner-video.html
Hadley Marcek, Ph.D., contributed research for this video.
CREDITS
Writer/Producer: Kerri Jansen
Editor/Producer: Darren Weaver
Narrator: Allison Tau
Executive Producer: Matthew Radcliff
Research Videos: Poornima Vijayan
Additional Video: Getty Images, Storyblocks
Music: “Something Special” by Spectacles Wallet and Watch from Epidemic Sound
More from Headline Science: youtube.com/playlist?list=PLLG7h7fPoH8JRH8bEJdgnwZnyA5N-9UaE
ACS Fall 2023 Media Briefings:
acs.org/acsfall2023briefings
Produced by the American Chemical Society (ACS), one of the world’s largest scientific societies. ACS is a global leader in providing access to chemistry-related information and research through its multiple databases, peer-reviewed journals, and scientific conferences.
Join the #AmericanChemicalSociety! bit.ly/Join_ACS
Grocery stores offer many plant-based alternatives to beef, pork and poultry. But scientists say it’s hard to replicate the flavor, texture and nutritional content of seafood using plant-based sources. So researchers developed a new approach for simulating seafood and used it to make a snack inspired by fried calamari rings from squid. They combined two types of sustainable plant-based proteins, then used a 3D printer to shape the rings and give them a variety of textures to mimic real calamari. The research is being presented at ACS Fall 2023, a meeting of the American Chemical Society.
“Effects of microalgae and mung bean protein combination on 3D printing of seafood analogs” Aug. 13, 2023
Presenter: Poornima Vijayan
Principal Investigator: Dejian Huang, Ph.D.
To see an interview with the researchers, go to youtu.be/RsXmSi44xkA
To read an ACS press release about this research, go to acs.org/pressroom/newsreleases/2023/august/3d-printed-vegan-seafood-could-someday-be-whats-for-dinner-video.html
Hadley Marcek, Ph.D., contributed research for this video.
CREDITS
Writer/Producer: Kerri Jansen
Editor/Producer: Darren Weaver
Narrator: Allison Tau
Executive Producer: Matthew Radcliff
Research Videos: Poornima Vijayan
Additional Video: Getty Images, Storyblocks
Music: “Something Special” by Spectacles Wallet and Watch from Epidemic Sound
More from Headline Science: youtube.com/playlist?list=PLLG7h7fPoH8JRH8bEJdgnwZnyA5N-9UaE
ACS Fall 2023 Media Briefings:
acs.org/acsfall2023briefings
Produced by the American Chemical Society (ACS), one of the world’s largest scientific societies. ACS is a global leader in providing access to chemistry-related information and research through its multiple databases, peer-reviewed journals, and scientific conferences.
Join the #AmericanChemicalSociety! bit.ly/Join_ACS
