Food Analogs

Food items "tailored" from other than familiar natural sources are being accepted into the American diet at a rapid rate. Many are espe ciall y adaptable to institutional food service. This is particularly true for certain dairy-type products, fruit-flavored drinks, and simulated bacon bits. Meat analogs developed from vege table protein are mainly being utilized as sup plements or extenders in ground meat and as meat substitutes for dietary or religious reasons.

The progress made in developing new protein sources holds promise for tomorrow's "hungry planet." Acceptance of such products by Ameri cans, who have relatively plentiful food re sources, provides hope in other parts of the world where people are protein-hungry.

Professor Wanderstock based this article on an address he delivered at Stage VI — Exploring Food Systems of the Future, held December 1967 at the School of Hotel Administration, Cor nell University. Professor Wanderstock is widely known for his lectures and writings in many countries. He is co-author (with the late Carl Reitz) of A Guide to the Selection, Combina tion and Cooking of Food, published by Avi Publishing Company in 1965. —Editor