Scientists around the world, in the private and academic sectors, are working on the technological difficulties that still pose an obstacle in cultured meat's way to consumers around the world. Even though we already saw the proof of concept (the fact that it is not sci-fi or fantasy) in 2013, with the creation of the first cultured hamburger, the technology is still not ripe for mass production.
Farm animal stem cells
Though the cells of animals which are common in research (mice, rats) are thoroughly characterized, this is not the case with animals that are used by the meat industry. There are few researches done about cow and fish stem cells for example. Further research is needed in order to broaden the scientific data on these cells, so they can be used as raw materials in biological processes, and so their needs for division, differentiation and growth (creation of edible tissue) can be understood.
The Taste Factor
While muscle and fat tissues can be created relatively easily, these are not the only ingredients in commercial meat. In order to create a product that will satisfy the general public, there is need for more information about the exact combination of tissues required to give meat the taste and texture we know. For example, what is the optimal ratio of fat cells to connective tissues? Can they be grown together?
This is expanded on in research needs.