The growing demand for meat analogs as sustainable and health-oriented alternatives to conventional meat products has intensified the focus on their safety and regulatory considerations. Meat analogs are primarily produced from plant-based proteins and often involve complex processing techniques, including extrusion, fermentation, and flavor enhancement. Ensuring the safety of these products requires careful evaluation of raw material quality, allergen management, and microbiological and chemical contaminants arising from processing or additives. Additionally, the use of novel ingredients and emerging technologies necessitates rigorous risk assessment to address concerns related to toxicity, digestibility, and nutritional adequacy. From a regulatory perspective, meat analogs are governed by food safety laws that address product classification, labeling, claims, and permissible additives. Variations in regulatory standards across different countries pose challenges for manufacturers. Compliance with evolving national and international regulations, including standards related to novel foods, is essential to ensure consumer trust and market access. Strengthening harmonized regulatory guidelines, improving transparency in labeling, and enhancing consumer awareness are critical for safeguarding public health and supporting the sustainable growth of the meat analog industry.