Demand for meat is surging, against the background of economic development and population growth in developing countries and emerging economies. As such, the world is expected to face protein supply shortages in the near future. However, increasing our existing dependence on livestock for the production of meat is an unrealistic option due to its environmental impact. Accordingly, scientists are conducting research and development aimed at obtaining new forms of protein that will transform conventional concepts, including cultured meat produced from the cultured cells of cows, pigs, chickens, and fish, meat alternatives that use protein from plants such as soybeans and algae, and even insect-based food.