3D-Printed Calamari Set to Return to Dining Tables

rapid Summary

• Researchers from the National University of Singapore have developed realistic 3D-printed vegan calamari rings after two years of refinement.
• The updated recipe closely mimics real calamari adn contains 5% more protein than actual squid.
• Ingredients include mung bean protein, powdered microalgae (10%), gellan gum (1.5%), and canola oil (2%).
• the process involves freezing uncooked rings overnight before battering and deep frying the next day for improved texture.
• Microscopic imaging revealed structural voids in the cooked product that enhance softness to resemble seafood.
• Study lead author Poornima Vijayan highlighted 3D printing’s potential to create enduring seafood alternatives,aiming for scalability and consumer acceptance.

!Side by side of uncooked and cooked 3D printed vegan calamari rings

Read More: PopSci

Indian Opinion Analysis

The invention of realistic vegan calamari by researchers highlights the growing feasibility of leveraging technology to address global food sustainability challenges. for india-a country balancing environmental concerns with its diverse food habits-such advancements hold promise for addressing issues like overfishing while offering innovative plant-based solutions compatible with vegetarian dietary norms. However, broader adoption in India may hinge on cost efficiency and consumer perception around artificial foods.

India is a major player in aquaculture; so scaling such innovations globally could perhaps shift traditional markets over time. Encouraging interdisciplinary research into this space might also support India’s aim toward sustainable agricultural practices amidst climate challenges. Additionally, this aligns well with India’s emerging focus on integrating science-led solutions into policymaking frameworks for food security. Neutrality must be maintained when implementing such ideas so as not to disrupt local livelihoods tied deeply to seafood industries.