This chapter covers global meat substitute regulatory frameworks and the use of labels for plant-based and cultured products that are gaining popularity and adoption due to their advantages. However, it defines how some of the more recent innovations in plant-based food products aim to increase consumers’ appeal by focusing on sensory aspects such as taste, texture, and visual features. In India, the Food Safety and Standards Authority (FSSAI) is working on the regulations regarding vegan products. However, there still seems to be a lot of confusion regarding the labeling of plant-based and cultured meat products. Countries like Singapore and France have implemented classification systems that address consumer issues. The European Union and the United States have divided viewpoints concerning compliance with the rights of consumers and the trends of the market. At the same time, countries such as Australia, New Zealand, Japan, as well as South Korea have demonstrated classifying novel food categories through local traditions and customs sensitivities. This chapter explores how alternative proteins might help with the ethical, financial, and environmental issues raised by traditional meat production. Consumers worry about price, flavor, texture, and impressions of being highly processed; however, this limits market expansion. It emphasizes how governments, nongovernmental organizations, and businesses collaborate to shape policy, finance research, and raise public awareness. In relation to more general food security and climate goals, it promotes integrated public-private partnerships, worldwide policy harmonization, and innovation ecosystems to guarantee the sustainable expansion of alternative protein sectors.