The demand for plant-based alternative products is steadily growing due to ethical reasons, sustainability concerns or health aspects. Alternatives can be manufactured from plant-based protein sources to mimic characteristics of animal-derived products, including their optical appearance, flavour, texture, nutritional value, functionality or purpose of use. Common plant-based protein sources employed in the production of these alternatives are legumes, nuts, oilseeds, cereals or pseudocereals (McClements and Grossmann 2022; Plamada et al. 2023). Additionally, an increasing number of novel plant-based protein sources are being investigated for their potential use in alternative meat and dairy products. This chapter highlights key components of the value chain in the production of meat and dairy alternatives. It starts with the characterization and extraction of plant-based proteins and challenges associated with their use in alternative products. Subsequently, the chapter delves into the production processes of meat and dairy alternatives, highlighting technological innovations and processing approaches.