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Transcript of food analogs!!!!
: laney goldsberry,dallas stillion,robbyrosenberg,brandon wood
they are lower in fat, and they void saturated fats cholesteral and they improve animal welfare and reducing the carbon footprint of the word.
examples of food analogs:
starch based fat re placers
protein based fat replacers
MEAT analogs are nonmeat based food products. such as tofu.
history of food analogs
food analogs: are natural or manufactured substances used in place of traditional food products
food analogs were first created in the late 1930's, and the new developments of it began in the early 1940's.they started during ww2 since meat was rationed the goverment had to find a cheap way to get soldiers meat. in 1941 they came out with can soy products.
*offer low-fat and reduced-calorie options
*keep prices of food products reasonable
*allow more food options for poeple with heart disease food allergies and diabetes.
*viewed as drawbacks to current food supply by some
* are not "natural"
*may temp some people to avoid eating a variety of foods
types of meat analog:
other food additives
food analogs make things cheaper and more things are avalible. on the other hand food analogs are also unhealthy for consumers.
sugar analogs or artificial sweeteners are made to make sugar products healthier. they are also alot cheaper.
food analogs cont.
Moncel, Bethany. "Common food additives - how they are made and why they are used.." Trans. ArrayPrint.