Lab-grown meat is on the rise. It’s time to start asking tough questions

No-kill' meals offer environmental and ethical benefits. They could also give a few companies control over what we eat

The salad looks relatively normal: fried chicken, leafy greens, red cabbage, slices of mandarin, a mango-sesame dressing on the side. But this is no ordinary salad. Getting hold of this particular lunchbox involved staking out a hotel lobby and quick fingers on a delivery app. The prize? Not tickets to a K-pop concert, but one of the world's first servings of cell-cultured meat.

Our modest serving has been breaded and fried and tastes like a diced chicken schnitzel. With some poking and prodding, the nugget reveals none of the long muscle fibers you would expect to find in a chicken breast. This is perhaps responsible for a slight hint of rubber-ball bounciness, but overall the texture is impressively avian. We'd eat it again.