Seafood analogs commonly include which ingredient blended with fish?

Seafood analogs are products designed to mimic the taste and texture of seafood while using alternative ingredients. One of the primary ingredients used in the production of these analogs is soy. Soy protein, due to its ability to be textured and flavored, serves as an excellent substitute for fish in these products. It provides a similar mouthfeel and can capture flavors that are typically associated with seafood, making it a popular choice in creating vegan or vegetarian seafood alternatives.

Additionally, soy is a versatile ingredient that is often utilized in various food products and ingredients due to its nutritional profile, including being a good source of protein and providing essential amino acids. This characteristic makes soy an ideal candidate for food manufacturers aiming to create seafood analogs that appeal to a broad audience, including those who may avoid animal products.

While wheat, rice, and pea protein can also be used in various food applications, they are less commonly associated with seafood analogs specifically. Wheat might be used in products like breading or as fillers, while rice can serve as a carbohydrate source in mixtures. Pea protein is becoming increasingly popular in plant-based diets, but it has not been as widely adopted in the formulation of seafood analogs compared to soy. Therefore, the inclusion of soy as a predominant ingredient