Cell-cultured meat is an innovative type of meat product produced by culturing stem cells in vitro based on the mechanisms of animal growth and repair. It has gradually become an important research focus and development direction in the field of alternative protein foods. Due to the severe lack of historical experience and data regarding human consumption, its safety has attracted global attention. Allergens and allergenicity are one of the core issues, while this field is still in its infancy. In this work, we systematically identify the potential allergen sources throughout the cell-cultured meat production chain, which cover seed cells, production materials (culture media, scaffolds, and carriers), and manufacturing processes. We review recent advances in allergen evaluation and cross-allergenicity research, as well as the key challenges in this emerging field. This study explores the potential for developing a high-throughput, scientifically robust evaluation system for the allergenicity of cultured meat by integrating theories and methodologies from multiple disciplines. The aim is to provide forward-looking and scientific support for the production, risk assessment, and safety management of cell-cultured meat products.