After years of testing and regulatory hurdles, Australian startup Vow has released its cultured (or ‘lab-grown’) Japanese quail in Australian restaurants. And I’ve finally had the chance to taste it. As a technology journalist, home cook, and self-proclaimed foodie, I’ve kept a close eye on the alternative meat space for many years. My past adventures… Read more »
Sydney startup Vow will finally get to serve its cultured quail meat products in Australia following approval from regulatory authorities that it’s safe to eat. The food safety authority, FSANZ, spent two years picking at Forged, Vow’s cell-based meat created from Japanese quail, including a second round of public consultation late last year. Meanwhile, the… Read more »
Lab-grown animal proteins startup Vow Foods will serve its cell-based meat in a restaurant in Singapore next week. Its first product is a parfait (a buttery, silken pate made from livers), using cultivated Japanese quail cells, served as part of a A$290 dinner at Mori restaurant at the Mandala Club over the next fortnight. The… Read more »
Scientists recently created a meatball with the flesh of the long-extinct woolly mammoth. The meatball was the product of one of this century’s most promising technological advancements – cellular agriculture. Sometimes called “lab-grown meat,” the process involves growing animal products from animal cells in a controlled laboratory environment. The process eliminates many of the environmental,… Read more »
Last week, an Australian “cultured meat” company called Vow made headlines with a meatball made from the flesh of a woolly mammoth – or something very much like it. Combining the technologies of lab-based cell culture and “de-extinction,” Vow scientists grew muscle proteins based on DNA sequences from the long-dead proboscideans. The meatball was not… Read more »
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