Meat analogs typically contain isolated protein sourced from which two options?

Meat analogs are food products designed to replicate the taste, texture, and appearance of meat while being made from plant-based sources. The correct choice identifies soy and vegetable proteins as typical components of these products.

Soy protein is particularly prevalent in meat analogs due to its well-balanced amino acid profile, making it a suitable substitute for animal protein. It is also widely available and relatively inexpensive, contributing to its popularity in vegetarian and vegan diets. Vegetables, and other plant proteins, are often incorporated to enhance the nutritional profile and provide additional flavors or textures that mimic those found in animal-based meats.

The other options include animal proteins, which are not relevant in the context of meat analogs, as these products specifically aim to provide meat-like qualities without using actual meat sources. Thus, the focus on plant-based proteins like soy and various vegetables underscores the essence of meat analogs.