The chemicals are an ikkar of what we end up eating over Pesach.
We live in an age of cakes and cookies that taste chametzdik on Passover, kosher cheeseburgers, pepperoni pizza, kosher stroganoff, etc. I purchased a book on charcuterie making and another on vegan cheese making; I’m using lamb and veal as a substitute for davar acher in many of the recipes and they come out fine.