At last, some cultured meat scepticism has arrived

I was ahead of the curve on this one.   This article up at the BCC shows that some scepticism has finally entered the commentary on the potential for lab grown meat:

Why cultivated meat is still so hard to find in restaurants

It's a good read.

I note that George Monbiot's promotion of microbial production of protein ("precision fermentation" of animal proteins) is not attracting all that much attention, yet.   Maybe the problem is a lack of good examples of products?  I see there is also some skepticism around the ability to scale it economically, but I strongly suspect that it is much more do-able than growing animal cells in expensive nutrient, and arranging them into something resembling meat.