Soylent Green... In Reverse?

I'm skeptical of the time frame, particularly if we're talking about getting something with realistic taste and texture, but artificial ("in vitro") meat is on the horizon:

In-Vitro Meat - aka tank steak, sci fi sausage, petri pork, beaker bacon, Frankenburger, vat-grown veal, laboratory lamb, synthetic shmeat, trans-ham, factory filet, test tube tuna, cultured chicken, or any other moniker that can seduce the shopper's stomach - will appear in 3-10 years as a cheaper, healthier, "greener" protein that's easily manufactured in a metropolis.

So it's green, but not so soylent:

Humans are animals, so every hipster will try Cannibalism. Perhaps we'll just eat people we don't like, as author Iain M. Banks predicted in his short story, "The State of the Art" with diners feasting on "Stewed Idi Amin." But I imagine passionate lovers literally eating each other, growing sausages from their co-mingled tissues overnight in tabletop appliances similar to bread-making machines. And of course, masturbatory gourmands will simply gobble their own meat.

An image that would probably still have Charlton Heston shouting an alarm, although "People are made out of it" doesn't have quite the same ring.