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According to a review paper (Meat Science 120 (2016) 167–176), the majority of experts considers that there are still numerous technological obstacles that have to be overcome to produce in vitro meat. In addition, even if in vitro meat could eliminate the supposed lack of wellbeing of livestock and has the potential to free up cultivable land, other supposed advantages are questionable and not always agreed upon by the scientific community. However, another major problem for the commercialisation of in vitro meat would be its acceptance by consumers, even if some consumers are ready to taste it at least once. In particular, the artificial nature of the product goes against the growing demand for natural products in many countries.