Introduction: In light of the increasing global demographic growth, the meat industry is facing challenges in ensuring a sufficient level of meat production to meet the increasing global demand. In this context, plant proteins and other alternative protein sources represent promising options for sustainable replacement of animal proteins. Special attention has recently been paid to the development of cultured meat.Purpose: a comprehensive analysis of the current state and prospects for the development of alternative protein sources, including vegetable proteins and cultured meat, in the context of global challenges related to the need to meet the increasing demand for meat products while reducing the negative impact on the environment and ensuring the sustainability of food systems.Materials and Methods: To write a review of the subject field, sources were selected in the databases Scopus, Web of Science, PubMed. Of the 187 keyword-relevant sources, 79 met the inclusion criteria. The review of the subject field was based on the PRISMA-ScR protocol.Results: The reconstruction of meat tissue is difficult due to its complex structure, which includes a variety of cells, extracellular matrix, proteins, nutrients and growth factors, which poses certain challenges to modern tissue engineering and 3D tissue culture. Cellular agriculture, which produces agricultural products from cell cultures, requires the addition of a nutrient medium to provide the necessary conditions for cell proliferation, differentiation and maturation. Various cell types, including stem and satellite cells, are used to create cultured meat, with the key aspect being the selection of cells with high reproductive capacity.Conclusions: Cultured meat has been a revolutionary technological advancement for the global food industry and has been seen as a potential answer to environmental, sustainability, public health and animal welfare concerns. The spread of cultured meat in the near future is limited only by the lack of available technologies, while widespread acceptance by potential consumers has almost been achieved.