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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 • 3D-printed vegan seafo...
To read an ACS press release about this research, go to www.acs.org/pressroom/newsrel...
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: • Headline Science
ACS Fall 2023 Media Briefings:
www.acs.org/acsfall2023briefings
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