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 (Fetal bovine serum used to be used to grow animal cells but has been replaced by substitutes.)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.