The world’s population is growing, so we need to produce our food more efficiently. New digital food production and ...

Scientists from the National University of Singapore have successfully 3D printed plant-based calamari rings that closely mimic both the texture and protein content of real squid. The research ...

More information: Poornima Vijayan et al, 3D Printing for Seafood Mimic: Factors Impacting the Rheology and Texture of Microalgae and Mung Bean Protein Composite ink, ACS Food Science & Technology ...

While results at the time tasted similar to the real thing, its inventors conceded that the texture ... 3D-printed recipe still starts as plant-based paste made from isolated mung bean protein ...

They play a key role in holding water and in changing the texture of meat as it gets cooked ... these proteins refold and form a "gel" — a 3D protein network that traps water and causes a ...

[3DJake] likes putting textures on 3D prints using things like patterned build plates and fuzzy skin. However, both of those techniques have limitations. The build plate only lets you texture the ...

But there’s one soy product that you might not know about: textured soy protein, also known as textured vegetable protein or TVP. “Although years ago it was a product intended only for ...

Plant-based seafood alternatives should have similar flavors, textures and ... than the reported protein composition of squid (14%). "This research showcases the potential of 3D printing to ...