Crispy rings of deep-fried calamari are a beloved favourite of seafood fans everywhere.
And now scientists say they have found a way to recreate this classic dish without one key ingredient: squid.
These vegan 'calamari' are made of mung bean protein and microalgae paste shaped into rings by a 3D printer.
While that might not sound appealing, the scientists say they look and taste just like the real deal.
According to researchers from the National University of Singapore, these 3D-printed alternatives match the softness and elasticity of real squid.
And scientists even say that their vegan rings have a higher protein content than those made out of squid.
The researchers say these 3D-printed calamari could be an option for diners looking for a more sustainable option without sacrificing the unique texture of the food they love.
So, do you think you could spot the difference?
Scientists claim to have developed a plant-based calamari alternative that looks and tastes just as good as the real deal. Can you tell which is which?
In 2023 the same group of researchers first presented their new recipe for a vegan replacement for squid-based calamari rings.
This vegan calamari is made of mung bean protein isolate, powdered light-yellow microalgae, a thickener called gellan gum and canola oil.
While the rings reportedly had an 'acceptable taste', the scientists weren't happy with the texture.
Importantly, the first batch of vegan calamari had been air-fried, rather than battered and deep-fried like real calamari.
Over the next two years, the researchers tweaked their recipe and printing techniques to find a formula that worked better for frying.
The researchers printed layered rings measuring 4.5cm across which were then frozen overnight before being battered and deep-fried.
By varying the ingredient ratios, the scientists slowly dialled in their mixture to get as close to calamari as possible.
The final product contained 1.5 per cent gellan gum, two per cent canola oil and 10 per cent powdered microalgae which is rich in protein and minerals.
The vegan calamari is made of mung bean protein isolate, powdered light-yellow microalgae, a thickener called gellan gum and canola oil. This paste is 3D printed into rings before being deep-fried
The researchers tested various ingredient ratios to work out which would provide a texture closest to that of a real squid ring
Under the microscope, these rings had small voids in their structure which modified their softness, so they more closely resembled their seafood counterparts.
Lead author Dr Poornima Vijayan says: 'This research showcases the potential of 3D printing to transform sustainable plant proteins like mung bean and microalgae into seafood analogues with comparable texture.
'Our next steps involve understanding consumer acceptance and scaling formulation for broader applications.'
However, there may not be as much demand for alternative squid products as there could be for other types of seafood.
Studies have shown that squid populations around the world have actually boomed even as other species are fished to extinction.
Fishermen typically kill off larger predatory fish like tuna as well as medium-sized fish like cod and hake which have long lifespans.
This leaves a gap in the ecosystem for fast-growing, short-lived, and highly adaptable species like squid.
Using catch data, researchers from the University of Aberdeen found that populations of squid, octopus, and cuttlefish saw a 'substantial and statistically significant increase'.
However, research has shown that squid populations are increasing as they fill the gaps in the ecosystem left by other species which have been pushed close to extinction (file photo)
Yet it is worth noting that more recent studies have shown that large parts of the squid fishing industry are unregulated and exist outside of any oversight.
This might mean reported catch numbers don't fully reflect the scale of overfishing.
This is not the first time that researchers have attempted to use cutting-edge science to find an alternative for a popular seafood.
Last year, Israeli startup Forsea Foods revealed the first ever lab-grown eel fillets.
Rather than printing a bean-based alternative, the company uses pluripotent stem cells to create 'organoids', essentially tiny, miniaturised versions of 3D tissues.
These organoids are then left to self-organise into tissues containing both fat and protein.
Unlike squid, eels are under extreme pressure from overfishing and are at serious risk of being driven to extinction.
Overfishing and habitat destruction have decimated the wild eel population, and since 2018 freshwater eels have been listed as endangered by the IUCN Red List.
Forsea Foods claims it could use this process to continue providing eel to restaurants and customers without harming wild stocks.
WHAT IS AN OCEAN 'DEAD ZONE'?
In areas traditionally called 'dead zones', oxygen plummets to levels so low many animals suffocate and die.
As fish avoid these zones, their habitats shrink and they become more vulnerable to predators or fishing.
But the problem goes far beyond dead zones, the study's authors say.
Even smaller oxygen declines can stunt growth in animals, hinder reproduction and lead to disease or even death.
It also can trigger the release of dangerous chemicals such as nitrous oxide, a greenhouse gas up to 300 times more powerful than carbon dioxide, and toxic hydrogen sulphide.
In areas traditionally called 'dead zones', oxygen plummets to levels so low many animals suffocate and die (file photo)
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