Alternative proteins are food sources that provide protein without relying on traditional animal products. These include plant-based proteins, such as those derived from soy, peas, and quinoa, as well as lab-grown meats that mimic the taste and texture of animal meat. They are often seen as sustainable options that can help reduce the environmental impact of food production. The rise of alternative proteins is driven by growing concerns over health, animal welfare, and climate change. Many consumers are seeking options that are lower in saturated fat and cholesterol, while also being more environmentally friendly. This shift has led to increased innovation in the food industry, with new products continuously emerging.