7 Imitation Foods You Should Eat And 7 You Should Avoid
NEWS
By REBECCA SNEERINGER
Imitation Crab
Imitation crab is made from surimi — deboned fish like Alaskan pollock, cod, or paddock minced into a paste. It’s processed, pressed, and colored to mimic crab meat.
Easier to prepare than fresh crab meat, imitation crab is a common substitute in a variety of crab dishes because of its affordability. It’s definitely worth giving it a shot.
Certain Seafoods
Start by researching what the seafood you are purchasing looks like to avoid becoming a victim of seafood fraud. The selling price is also a good giveaway.
Farm-raised salmon is often mislabeled as wild-caught, sometimes rainbow trout is sold as salmon. Moreover, if you aren’t confident, it’s better to avoid buying imitation seafood.
Imitation Eggs
Originally made with flax or chia seeds, modern egg substitutes are a combination of cellulose and other volumizing agents to recreate the fluffy texture of eggs.
Plant-based eggs are a great alternative to the real thing, especially if you are vegan or have an egg allergy. Additionally, unlike regular eggs, vegan eggs have no cholesterol.
Pancake Syrup
Primarily made from corn syrup with artificial maple flavoring and caramel color, imitation maple-flavored pancake syrup is best kept away from your shopping bags.
Frozen Dairy Desserts
Frozen dairy desserts have earned their place beside ice cream as they tend to be more budget-friendly and lower in calories due to low milkfat percentage.
Plant-based and lactose-free frozen desserts fall into this category because of their lack of dairy and are great options for catering to dairy allergies and vegan diets.