Table 1. Concepts, types, and characteristics of alternative protein foods

	Plant-derived alternative protein foods	Animal cell-derived alternative protein foods	Microbial-derived alternative protein foods	Edible insect
Concepts and properties	• Plant-derived alternative protein foods	• An alternative protein produced using animal tissue• Sterile laboratory requires cultivation with a medium containing fetal bovine serum in an animal cell incubator	• Use the protein of mycoprotein, a fungus, and 'spirulina', a microalgae	• Processing proteins from insects certified or licensed for food
Characteristics	• Soybean separation and organization soybean-derived proteins are commercialized• Accompany with GMo problem• High consumer confidence	• Safety, affordability, environmental and ethical issues early stages of commercialization	• Low fat	• National recognition required (Korea recognizes 11 types)
Nutritional value	• High protein content (85% or higher)	• Fatty acid, iron content adjustable	• High protein content and additional nutrients (omega-3) combination possible	• Contains high protein, rubber substrate
Safety	• Verification	• Verification required	• Verification	• Proceed with verification
Similar level	• Qualitative escalation stage	• Similarity	• Similarity	• Low
Weakness	• A decrease in flavor• Caution gluten allergy	• High cost, policy regulation• Incubation time, mass production barrier• Ethical and stability issues must be addressed• Food phobia phenomenon	• Constraints of production process, conditions• Long incubation time required• In case of Spirulina, degradation in flavor and taste	• Food phobia phenomenon• A lack of processing skills

GMO, genetically modified organism.