This research examines the current state and future potential of meat alternatives made from plants, insects, and fungi. While these alternatives offer more sustainable and potentially healthier options compared to traditional meat, they still face challenges in matching meat’s taste and texture. Impact on everyday life: • Provides more environmentally friendly protein options for consumers • Offers alternatives for people with dietary restrictions or health concerns • Could help reduce the environmental impact of food production • Creates new food choices that may be lower in saturated fat and cholesterol • Supports development of more sustainable food systems for future generations