Theoretically, this process would be efficient enough to supply the global demand for meat. All this would happen without any genetic manipulation, i.e. without the need to interfere with the cells’ genetic sequences.
Producing cultured meat for processed meat products, such as sausages, burgers and nuggets should be comparatively simple, whereas cultured meat which should be more highly structured, such as for an in-vitro steak is considerably more of a challenge. A steak is made of muscle tissue which is threaded through with extremely long, fine capillaries which transport blood and nutrients directly to the cells. It is much more difficult to reproduce such a complex structure than it is to put together the small balls of cells which grow to larger balls of cells which in turn become in-vitro chicken nuggets.
The most important challenges to overcome in order to outperform animal derived meat in terms of taste and economics are: