Researchers develop 3D-printed, plant-based calamari alternative using mung beans and microalgae.

Scientists have created a 3D-printed calamari using plant proteins that closely mimics the texture of real squid. Made from mung bean and microalgae, the product contains more protein (19%) than actual squid (14%). This development aims to address sustainability issues in seafood and could soon be available in fine-dining restaurants after consumer acceptance testing.