There's a parallel issue with traditional meat farmers banding together to prevent labelling this as "meat". I agree with them when it comes to plant based meat imitators but cultured meat is a harder sell for me. This is actual meat tissue.
The gap between lab grown diamonds versus those found in the Earth is much narrower than lab grown vs farm grown meat today. You need special technology to detect one from the other.
With time, it'll be an increasingly losing battle for the farmers.
If the French can stop you from calling your chemically identical sparkling white wine “Champagne”, I see no reason why meat farmers shouldn’t be able to stop you from calling your industrially-grown bovine cell culture “meat”.
Champagne is the name of a region, and the grapes and finally the wine inherit the name from that region. Because the taste of grapes are affected by weather the actual region of production makes a difference. I don't consider it quite the same thing.
That said, there is little consistency in how things are named and often it comes down to the relative power of one special interest over another. We shall see how this shakes out.
