Cultivated meat's emergence as a feasible food source is a testament to the remarkable developments in exponential technologies. Among these technologies, gene editing and Artificial Intelligence (AI) have been instrumental in making lab-grown meat a reality.

Gene editing technologies, particularly CRISPR, have dramatically enhanced our ability to manipulate the cellular machinery of animals. This precision tool allows scientists to edit DNA sequences in cells, thus controlling the traits expressed by the cells. It provides the technical foundation for lab-grown meat, where specific animal cells are selected and edited to optimize their growth and nutritional properties. For instance, scientists can alter the genetic makeup of cells to produce leaner meat, add Omega-3 fatty acids for added health benefits, or even reduce the environmental footprint of cultured meat production by enhancing the cells' efficiency in utilizing nutrients.

Complementing gene editing's capabilities is AI, a technological tool transforming how we approach complex scientific challenges. The sheer complexity of cultivating animal cells to form muscle tissues (meat) is mind-boggling. Factors such as temperature, pH levels, nutrient supply, and growth factors must be meticulously controlled to grow meat successfully in a lab setting. AI's predictive algorithms, machine learning, and advanced analytics optimize these variables, enhancing cell growth and quality control. AI can analyze vast amounts of data to find the most efficient ways to cultivate and scale up the production of lab-grown meat. It also accelerates the process of refining recipes for various types of lab-grown meat, from chicken to beef and even exotic meats like kangaroo or foie gras.

The combination of gene editing and AI propels the cultivated meat industry forward. The recent approval of lab-grown chicken by the USDA signifies the potential for this technology to revolutionize the way we approach meat production. However, challenges remain, primarily scaling up production to meet potential demand, lowering the cost to a level competitive with traditionally farmed meat, and overcoming social and regulatory obstacles. 

Yet, these hurdles uphold the promise of lab-grown meat. It is a game-changing innovation that benefits consumers and the planet, given its potential to reduce the environmental footprint associated with traditional animal agriculture drastically. While lab-grown meat may not replace conventionally farmed meat shortly, it offers an ethical, sustainable, and potentially healthier alternative ripe for exploration and acceptance.