Via The Guar­dian:

The fake meat busi­ness has been around for deca­des, of course, but it has never really taken off. That is because the pro­ducts out there, usua­lly based on some sort of recons­ti­tu­ted soy or fun­gal gloop, taste as dis­gus­ting as they look. They are usua­lly expen­sive as well.

But the meat-fakers say they are on the verge of a breakth­rough, that there is a real pos­si­bi­lity that a new era of fake meat – nutri­tious, cheap and indis­tin­guis­ha­ble from the real thing, made eit­her of synt­he­si­sed ani­mal tis­sue or deri­ved from plant mate­rial – may be upon us.