Fake meat made to vaguely taste like meat

BBC News - What does a stem cell burger taste like?

Yes, well.  Regular readers would know I have a considerable degree of skepticism about fake meat grown from stem cells.   This article should indicate why.

I mean, how many other reports noted this:

The breadcrumbs, egg powder and seasoning that were added for flavour must certainly have helped with its taste. It was also coloured with beetroot and saffron - as the stem cell strands on their own are an unappetising pasty colour. 

And it was fried in a heap of butter.  That might have helped a bit with the flavour, don't you think?

The point is, because a slab of steak is a lot more than just muscle cells, I reckon the most you're ever going to get from it is going to be mince meat style products. They might be marginally better than other imitation versions of mince meat, but in terms of environmental and cost comparisons with other ways of making protein, you would really have to compare it to what you can make from the likes of soy or fungus.

I strongly suspect that it is always going to be cheaper and environmentally friendlier to extract protein from fungus (Quorn is the product that currently does this) and made it into imitation meat rather growing muscle cells and convert them into imitation meat.   (Basically, because I expect the growing medium for the former to be cheaper than what you would have to grown stem cells in.) 

I could be wrong, but this is my hunch.