In a nutshell * Scientists successfully 3D printed plant-based calamari rings using mung bean protein and microalgae, creating a seafood alternative that closely matches real squid in texture and even surpasses it in protein content. * The 10% microalgae formulation achieved the best results, producing calamari mimics that were softer, springier, and structurally similar to real calamari, without relying on overfished marine resources. * This innovation highlights a promising future for sustainable seafood alternatives, leveraging underused crops like mung beans and algae to reduce pressure on ocean ecosystems while meeting growing demand for plant-based foods. ******************************************************************************* SINGAPORE — Your next...