New Zealand is witnessing a surge in the development of meat and dairy alternatives, reflecting a global trend towards sustainable and plant-based diets. The Ministry for Primary Industries is monitoring this shift, which challenges the country's reliance on meat and dairy exports, making up 40% of its total goods exports. This transformation includes the exploration of plant protein ingredients, lab-grown animal proteins, and hybrid models that integrate plant and animal proteins. The article highlights the efforts of local companies and researchers in this domain, such as Leaft Foods, New Culture, and Daisy Lab, and discusses the potential of precision fermentation and cell-cultured meat. Despite resistance from the meat and dairy industry, there is a growing interest in alternative proteins among New Zealand consumers, with a focus on health, taste, and convenience. The article also touches on the challenges and opportunities these alternatives present for the country's food system and regulation policies.