Research update: Plant-based calamari that rivals real seafood in texture
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Updates every hour. Last Updated: 25-Apr-2025 15:08 ET (25-Apr-2025 19:08 GMT/UTC)
Plant-based seafood alternatives should have similar flavors, textures and nutritional content to the foods they mimic. And recreating the properties of fried calamari rings, which have a neutral flavor and a firm, chewy texture after being cooked, has been a challenge. Building off previous research, a team publishing in ACS Food Science & Technology describes successfully using plant-based ingredients to mimic calamari that matches the real seafood’s characteristic softness and elasticity.
If you haven’t heard of a tardigrade before, prepare to be wowed. These clumsy, eight-legged creatures, nicknamed water bears, are about half a millimeter long and can survive practically anything: freezing temperatures, near starvation, high pressure, radiation exposure, outer space and more. Researchers reporting in ACS’ Nano Letters took advantage of the tardigrade’s nearly indestructible nature and gave the critters tiny “tattoos” to test a microfabrication technique to build microscopic, biocompatible devices.
Tuberculosis (TB) is an infectious disease that kills more than a million people worldwide every year. The pathogen that causes the disease, Mycobacterium tuberculosis, is deadly in part because of its complex outer envelope, which helps it evade immune responses of infected hosts. In an ACS Infectious Diseases paper, researchers developed a chemical probe to study a key component of this envelope. Their results provide a step toward finding new ways of inactivating the bacterium.