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I he deception is made possible through the fabrication of chewy granules which simulate ground meat.
Synthetic milks and coffee whiteners rely on protein concentrates, too. In more elaborate processes, protein fibers are extruded through spiimerets, then blended with flavoring and coloring for processing into bits and cubes. Stiff synthetic doughs that have been dried and sliced make an excellent base 'for casseroles. Just add water.
Most of us are familiar with lowcalorie substitutes for weight-watchers, low-sugar products for diabetics, and low-salt items f Jr those with heart or circulatory problems. These too are syn foods.
For the unafflicted, many new snacks developed with synthetic flavors and textures have a higher nutritive value than our favorite junk foods. Among the more popular items are potato chips, cheese pufib and popcorn in new shapes and
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