Precise surface cuts enable dynamic shape morphing of squid mantle strips via semi-automated system

Morphing food refers to food structures designed to undergo controlled shape transformations in response to external stimuli such as heat or moisture, enabling innovative approaches to food design, packaging, and sustainability. Building on this concept, this study investigated squid mantle ( Uroteuthis duvaucelii ) as a natural biological material to determine whether precise surface cuts can produce controlled shape changes under thermal processing conditions. Strips of squid mantle were incised using a semi-automated cutting system at defined cut depths (0, 1, and 2 mm) and cut orientations (0°–90° relative to fibre direction) and subsequently subjected to HWI (hot water immersion) at 85 °C or hot-air drying at 75 °C to activate dynamic shape transformations. Thermal analysis confirmed three denaturation transitions consistent with myosin (∼50 °C), collagen (∼57 °C) and actin (∼74 °C). Cutting depth governed morphing magnitude: uncut strips remained flat, 1 mm cuts produced modest bending (∼30–60°), and 2 mm cuts produced uniform bending in loops or helices (>360°). Orientation determined the deformation mode: longitudinal cuts gave near-planar bending (∼360°), oblique cuts at 45–60° generated helical twisting with large angles (>700°), and 90° cuts largely suppressed global curvature (<20°). HWI resulted in slightly greater curvature than drying, reflecting rapid collagen shrinkage and accelerated water expulsion. Drying kinetics showed an early peak followed by a dominant falling-rate period, indicating internal diffusion control; depth effects exceeded orientation effects when cut depth was fixed at 2 mm. Microscopy and micro-CT analysis indicated that cuts disrupt fibre–collagen continuity, increase local porosity and create stiffness differences that direct anisotropic shrinkage into bending or twisting. These results demonstrate a simple, reproducible approach to predict dynamic shape morphing in natural seafood tissues and while doing so reduce storage and shipping volume, promote sustainability, and reimagine how we design, package, and experience future foods. • First study demonstrating controlled shape transformation in squid mantle tissue. • Semi-automated surface cuts enabled precise and reproducible morphing. • Deeper cut depths (2 mm) induced stronger bending under thermal processing. • Oblique cut orientations (45–60°) redirected shrinkage into twisting. • Fibre anisotropy of squid mantle underpins the overall morphing mechanism.