<p>Growing public health concerns, driven by the risks associated with excessive consumption of saturated fat, have stimulated the search for healthier alternatives in the production of meat products. This review explores the potential of various fat substitutes, such as oleogels, proteins, fibers, carbohydrates, mushrooms and high internal phase emulsions (HIPEs), in the formulation of products with a lower saturated fat content and a more favorable lipid profile. Studies show that these substitutes not only reduce the amount of saturated fat, but also contribute to an increase in unsaturated fatty acids, which are beneficial to cardiovascular health. In addition, they preserve or even improve the sensory and technological characteristics of the products, ensuring their acceptance by consumers. Innovations such as the use of HIPEs, oleogels, hydrogels and bigel show promise for obtaining products with adequate texture and stability, even with a lower fat content. The growing demand for healthier and more sustainable foods has driven the search for regional and natural ingredients. The incorporation of these ingredients into formulations with fat substitutes is in line with global trends towards the production of more environmentally friendly foods. Despite these advances, there are still challenges to overcome, such as optimizing formulations to ensure that the sensory characteristics of the products are maintained and adapting them to different meat matrices. However, the prospects for developing healthier and more sustainable meat products are promising, meeting consumer demands and contributing to the promotion of public health.</p>