This presentation will explore how Artificial Intelligence (AI) is revolutionizing the rapidly growing field of alternative proteins. It will examine the surge in demand for plant-based and cell-cultivated meats, driven by a growing awareness of the environmental impact of traditional meat production. However, replicating the sensory experience and affordability of real meat remains a hurdle. This is where AI steps in, acting as a powerful tool to analyze vast datasets on plant protein structures, flavors, and textures. By wielding this data, researchers are designing novel plant-based meat alternatives that tantalize taste buds and rival their conventional counterparts. AI is also making waves in the world of cell-cultivated meat, optimizing fermentation processes to create high-quality meat grown directly from cells. AI can also significantly speed up the development process for novel foods, bringing them to market quicker. AI algorithms can optimize processes such as plant-based protein combination or cultured meat fermentation, leading to more efficient production and reduced costs. It can even help identify plant or microbial protein sources with lower environmental impact compared to traditional meat production. Additionally, optimizing processes like fermentation reduces resource consumption, making the novel food industry more sustainable.