MinuteFood (a spinoff to MinuteEarth and MinutePhysics) has released an 8-minute video on the promise and obstacles to commercializing cell-culture meat. Host Kate Yoshida got to try a sample of vat-grown chicken from GOOD Meat for the video. (The video is not sponsored by any cultivated meat companies.)
I appreciated that Kate emphasized the reduced harm to animals involved in cultivated meat production - the only time a live animal is used is when the initial cell culture is taken from it. (Fetal bovine serum used to be used to grow animal cells but has been replaced by substitutes.) The major issue she brings up, aside from the taste and texture of cultivated meat, is that it is really uncertain what difference in greenhouse gas emissions cultivated meat can achieve, relative to conventionally produced meat: estimates range from 0.04 to 25x the amount of GHG emitted in the production of conventional meat.
I'm happy you found it insightful, despite the discouraging content.
I have no direct knowledge of the field, but if the analysis holds true, I assume takeoff within the next 15 years seems very unlikely.
That being said, maybe we can be more optimistic about progress in plant-based meat alternatives in that timeframe. I recently learned about Rebellyous Foods and found their (reported) progress on making fake chicken more cost and taste-competitive encouraging!
Although I assume that will also only take us so far (see the recent post by Jacob Peacock on this forum). In the end, we might just be stuck hoping that humans' values vis-à-vis animals improve. Along with trying to guide them in that direction, regardless of how ineffective or at least hard to quantify moral advocacy might be.