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 ...

"By improving the gelation and 3D printability, pea protein can be used in several ... better 3D printed structures can also improve the texture of food products from other plant-based sources ...

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 ...

such as pea protein, beetroot, chickpeas and soy. These products can mimic the textures and flavors of meat, without using lab-cultured animal stem cells as a basis. What are the advantages of 3D ...

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 ...

For example, she noted, NuCicer developed non-GMO high protein chickpea strains ... technology to improve the texture of their products, including extrusion, 3D printing and fiber spinning.