Protein, a vital macronutrient composed of amino acids performs various important functions ensuring a healthy life. Proteins have been derived traditionally from animals and plants such as meat, seafoods, eggs and from legumes, seeds, nuts, and cereals respectively. Plant-derived proteins are cheaper and more sustainable than animal-derived proteins. The world’s population is increasing astonishingly to a high level. We have to increase our food production by twofold by 2050. Food scientists should take the enhancement of protein production as a serious challenge. There is a need to utilize the full potential of traditional protein sources and discover novel methods and alternative techniques of healthy dietary protein production. Emerging protein sources and alternatives to plant-based and animal-based proteins like insects, microbes, and plant-based alternatives are gaining much attention from food developers. This study involves a comparative analysis of plant-derived and animal-derived proteins. The current study aims to investigate the utilization of the potential of traditional protein sources and to develop emerging protein sources to take a step toward global food security. The goal is to open the gateway for researchers to work further and develop potential protein sources