Sydney-based Vow has made history as the first startup to receive regulatory approval for cultivated meat in Australia and New Zealand, with its Japanese quail product debuting in high-end restaurants like Bottarga and Kitchen by Mike. Approved by FSANZ after a multi-year assessment, Vow’s Forged brand will offer dishes like parfait and foie gras, labeled as “cell-cultured” or “cell-cultivated.” The company, already selling in Singapore, reports 200% monthly growth there. FSANZ’s new regulatory pathway for cell-cultured foods aims to streamline future approvals, positioning Australia as a leader alongside the US. Vow’s process involves growing quail cells in nutrient-rich broth over 79 days, achieving unique umami flavors. Despite a 30% workforce reduction earlier due to regulatory delays, Vow has raised $55M and hit production milestones, emphasizing flavor innovation. Chefs praise its texture and depth, signaling a transformative shift in sustainable protein.
Source: Vow Makes History As First Startup to Serve Cultivated Meat at Australian Restaurants