The researchers will present their results at the autumn meeting of the American Chemical Society (ACS). ACS Fall 2023 is a hybrid meeting being held between August 13-17 and features around 12,000 presentations on a wide range of science topics.

Limited fish supply 
“It’s imminent that the seafood supply could be very limited in the future,” adds Poornima Vijayan, a graduate student who is presenting the work at the meeting. 

“We need to be prepared from an alternative protein point of view, especially here in Singapore, wher over 90% of the fish is imported.”

Meat alternatives currently outnumber plant-based seafood products, but more alt-seafood options are needed.People around the world eat a lot of seafood, but the oceans are not an infinite resource. 

Overfishing has depleted many wild fish populations. That lack of sustainability, combined with heavy-metal and microplastic contamination, as well as ethical concerns, have pushed some consumers toward plant-based mimics. But such alternatives are still difficult for seafood lovers to find.

While some mock seafood products – such as imitation crabmeat made from minced and reshaped pollock or other white fish – are already on the market, making mimics from plants has been a challenge. It’s hard to achieve the nutritional content, unique textures and mild flavors of cooked fish meat using vegetables or fungi. 

“Plant-based seafood mimics are out there, but the ingredients don’t usually include protein. We wanted to make protein-based products that are nutritionally equivalent to or better than real seafood and address food sustainability,” says Dejian Huang, Ph.D., the principal investigator of this research.

Utilizing legume protein 
Recently, Huang and his research group at the National University of Singapore used legume protein to develop better seafood mimics. 

And they replicated the flakiness and mouthfeel of real fish by 3D printing a protein-based ink with a food-grade 3D printer. Depositing the edible ink layer by layer created different textures, some fatty and smooth and others fibrous and chewy, in a single product.

“We printed salmon filets with protein from red lentils because of the protein’s color, and we’ve printed shrimp,” explains Huang. “Now, we wanted to print something else interesting with the potential for commercialization – calamari rings.”

Microalgae and mung 
In this work, the team tested two sustainable, high-protein plant sources: microalgae and mung beans. 

Some microalgae already have a “fishy” taste, which Vijayan says made them a good candidate to use in the squid-ring analog. And mung bean protein is an underutilized waste product from manufacturing starch noodles, also called cellophane or glass noodles, which are a popular ingredient in many Asian dishes.

The researchers extracted microalgae and legume proteins in the lab and combined them with plant-based oils containing omega 3 fatty acids. In the end, the nutritional profile of the high-protein vegan paste was similar to that of calamari rings from squid. 

Then, the paste was subjected to temperature changes, allowing it to be easily squeezed out of a 3D printer’s nozzles and layered into rings. Finally, the team assessed the finished rings’ taste, smell and appearance.

3D printing gave the seafood mimic structure and texture, but consumers will still want to bake, fry or sauté it, just like they do with real squid, says Huang. So, in an initial cooking test, Vijayan air-fried some of the samples as they would be prepared for a snack. 

Before conducting consumer tests, though, Vijayan wants to optimize the product. 

“The goal is to get the same texture and elastic properties as the calamari rings that are commercially available,” she says. “I’m still seeing how the composition impacts the product’s elasticity and the final sensory properties.”Recently, Huang and his research group at the National University of Singapore used legume protein to develop better seafood mimics.

And while this plant-based mimic might provide a seafood fix for people with allergies to mollusks, which includes squid, Huang isn’t sure whether people could be sensitive to its ingredients. 

“I don’t think that there are many known cases of allergies to microalgae proteins or mung bean proteins. But we don’t know yet because it’s still a new combination,” he says.

As previously reported by Food Ingredients First, suppliers believe that hybrid products and new combinations of ingredients meet the demand for sustainable, healthy nutrition while offering authentic flavors and familiar textures that meat-eaters know and love.

The future of alt-seafood
In the near future, the team plans to develop many prototypes and assess how easily they can be developed for large-scale food manufacturing. Huang expects that in the next few years, these calamari-like products could be available in fine-dining restaurants or specialty outlets. 

“I think people will like our plant-based mimic. From a novelty perspective, it has that seafood taste but comes from only sustainable plant-based sources,” concludes Vijayan.

In the space, Israel-based Steakholder Foods recently announced a deal with the Gulf Cooperation Council to advance food security efforts by commercializing its 3D fish bioprinting technology.