Researchers at the University of Singapore have succeeded in 3D-printing vegetarian seafood containing the beneficial properties of real seafood. They say technology will help tackle a future food crisis. The results of the study will be presented at the annual meeting. American Chemical Society (ACS).
“There are many more meat alternatives in stores than plant-based seafood. All indications are that the seafood supply will inevitably be very limited in the future. Therefore, it is important to produce alternative seafood that will not be in any way inferior to the original,” he said.
Scientists have figured out how to produce ink from microalgae and mung beans, which act as a protein source. Specialists also added vegetable oils and omega-3s to the composition. With this ink, they were able to create squid-flavored rings, the taste and quality of which is indistinguishable from the original, but different in texture.
But the team wants to optimize the composition to precisely replicate the properties of the seafood before conducting consumer testing.
before in Russia created A smart polymer finisher that changes shape when heated.