I see another advantage: it may be safe to do things with lab-grown meat that aren't safe with farm-grown. Tuna without overfishing concerns. Swordfish without the mercury. Chicken that can be served medium rare. Or ground beef for that matter.
On top of that, this approach to meat offers extreme customizability. Imitating what comes out of a cow in terms of fat, protein, flavor, is where they've got to start. And the first cars had fake horse heads. Eventually they can optimize for health or taste in a way nature can't. Fois gras times ten.
If this approach becomes truly economical, I would expect it to destroy traditional meat the way cars destroyed horse-drawn carriages: through sheer superiority of performance options.
On top of that, this approach to meat offers extreme customizability. Imitating what comes out of a cow in terms of fat, protein, flavor, is where they've got to start. And the first cars had fake horse heads. Eventually they can optimize for health or taste in a way nature can't. Fois gras times ten.
If this approach becomes truly economical, I would expect it to destroy traditional meat the way cars destroyed horse-drawn carriages: through sheer superiority of performance options.