Meat alternatives are extensively researched since past few years, but the terminology around meat alternatives is still unclear. According to the published literature [1], meat alternatives are referred to as meat replacements, fake meat, faux meat, mock meat, meat substitutes, and meat analogues. Many perceive “plant-based meats” as the only meat alternative available in the consumer market. Evidence is poor on the similarity of these terminologies. Researchers, food scientists, food-producing companies, and other stakeholders often struggle to evaluate the drawbacks of meat alternatives when there are no clear criteria that define them as meat alternatives. Simultaneously, any research on meat alternatives can be contested in the absence of a definition. The common notion suggests that meat substitutes are a range of products that imitate the taste, texture, and nutritional value of traditional meat while being more sustainable [2]. There are several types of meat substitutes, including tofu-based, tempeh-based, TVP-based, seitan-based, and Quorn-based alternatives [1]. In addition to these, there are emerging categories such as cultured meat, which is grown in labs and derived from stem cells to closely resemble conventional meat. Plant-based substitutes, also called meat analogues or imitation meat, are made from plant-based ingredients to replicate the taste, texture, and appearance of meat. Other alternative sources, such as insect-based, fungi-based, and single-cell-based substitutes, are gaining recognition for their potential to provide sustainable protein options [1]. This classification system helps to understand the diverse landscape of meat substitutes, catering to a variety of dietary preferences and sustainability considerations.