(answering in general, not about the lab meat in particular)

In factory, we could reproduce the good while getting rid of the bad.

It doesn't seem logically impossible to make something healthier in factory.

You may want to learn a thing about autoimmune diseases before labeling coming from lab without bad" as "healthier".

I'm not labeling "from lab" as "healthier". I'm arguing that "from nature without human intervention = healthier" is not automatic, but also not saying "in factory = better".

Also, I don't see the link with autoimmune diseases.

You seem to massively underestimate the chemical composition of biological matter. Meat is not three chemicals mixed together. It's billions. That nutty taste in serrano ham? It's a set of molecules creating that taste, that are not present in lab grown meat. So even just any sort of taste will be created by adding artificial spices and taste enhancers to the finished product, which are much less healthy than the real stuff.

And what about the myriad of micronutrients? A grass eating cow has in its meat a different set of nutrients than those eating grain or grown in a vat. So again, add in artificial enhancers to the product.

Lastly, the unknown unknowns: all the good stuff in biological food we still have not even learned about, so cannot supplement when it's grown in a vat.

I would rather eat bug flour than lab-grown meat products. At least the bugs have a nutritionally-complete chemical profile, and cannot be trademarked and sold as a "product."

I don't underestimate the complexity of biological matter. I'm not stating anything. I question the statement that factory food will most certainly be less healthy. I'm also not assuming anything about lab meat processes. I don't know how it's done, how the taste and the nutrients will be kept.

Now, your last comment is certainly convincing and I understand your perspective better. Thanks for taking the time!