Seafood but guilt-free? Researchers at the National University of Singapore have turned to 3D-printing plant-based proteins into seafood alternatives. And it's closer than you think!
Creating convincing plant-based seafood has posed a significant challenge due to the complex textures, flavors, and nutritional content ofHowever, Dejian Huang and his research group at the National University of Singapore believe that a breakthrough is on the horizon, with them combining cutting-edge technology and plant-based proteins.
The team developed a protein-based ink made from microalgae protein and mung bean protein, which can then be transformed into various shapes by utilizing a food-grade 3D printer. This 3D printing process not only achieves the desired textures but also brings the product to life, providing structure and visual appeal. The potential applications for these vegan seafood mimics are vast, from satisfying dietary preferences and restrictions to addressing allergies.
Poornima Vijayan, a graduate student and an integral part of the research team, emphasizes the importance of their work, given the exhaustive nature of seafood supply., where over 90% of the fish is important," she warns, highlighting the necessity of innovative solutions.
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