3D-printing a plant-based seafood alternative | Headline Science

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 To read an ACS press release about this research, go to 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: ACS Fall 2023 Media Briefings: 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!