Food substitutes and their applications in food industry

This study aims to examine the importance and diversity of food substitutes. Food substitutes prevent obesity, diabetes, celiac disease, heart and cardiovascular disorders, etc. It is an alternative/substitute for foods that cannot be consumed in diseases such as. In addition, substitutes contribute to increasing the shelf life of products, improving texture and taste properties, and enriching nutritional content. They play a significant role in meeting consumer demands, improving product quality, and optimizing production processes. Recently, there has been a notable increase in studies focusing on protein, milk, fat, gluten-free, carbohydrate, and egg substitutes as food replacements, with promising results observed in research on gluten-free products and egg substitutes. However, concerns regarding carbohydrate and sugar substitutes highlight the necessity for further research. Moreover, with the emergence of new technologies, it is anticipated that the range of products will diversify even more in terms of texture, taste, and flavor. Nonetheless, for current applications, it is crucial to carefully select and use various types of substitutes, such as colorants, flavor enhancers, preservatives, antioxidants, thickeners, and aroma agents, to enhance the quality of food products in the food industry.