>real vs. fake food

There are fraudulent fakes, and there are unfeigned fakes. The latter, people come across often and consume willingly. The reasons? Cost. Calorie intake. Convenience. Consider;

-maple syrup vs. sugar syrup
-chocolate vs. fake chocolate made with vegetable fat and no cocoa butter
-crab meat vs. pollock surimi, a.k.a. imitation crab meat
-cheese vs. low-protein imitation cheese slices
-ice cream made with real cream vs. ice cream made with hydrogenated vegetable oil
-sugar vs. sugar substitute
-fruit juice vs. fruit juice substitute
-wasabi vs. horseradish with green food coloring, a.k.a. the green glop you find in most Japanese restaurants
-naturally fermented or brewed soy sauce vs. synthetic soy sauce made with acid hydrolysis method, possibly carcinogenic (*note to Muslims - synthetic soy sauce is halal, but natural soy sauce may be haram due to minimal alcohol content, or at least mushbooh.)