Alternative raw materials in the production of food of animal origin balance between quality, safety and economy

An overview of the main substances applied in food of animal origin in order to return a certain amount of basic animal products in them. To discuss the benefits and harm to the consumer than food use of machine-deboned meat, vegetable fat, milk and blood proteins, gelatin, soy protein, starch, vegetable fiber and others. Indicated economic and technological reasons for their incorporation. Discuss possibilities for change in public opinion and future restrictions on their use. Available limiting the levels of these substitutes by controlling the technological documentation of manufacturers.