In a landmark decision, Food Standards Australia New Zealand (FSANZ) has given the green light to biotech company, Vow, for its cell-cultured quail to be sold in Australia and New Zealand. It makes ANZ the fourth country in the world to approve cell-cultured meat for human consumption.
The approval process began more than 2.5 years ago at the beginning of 2023, when Vow applied to FSANZ to amend the FSANZ Code and permit its cell-cultured quail as a novel food.
Vow CEO and founder, George Peppou, said the decision marked a significant milestone in Australia’s evolving food culture.
“It’s a moment years in the making,” Peppou said.
Two rounds of public consultation were held last year on FSANZ’s assessment of the application and the proposed regulatory approach. During that time, Vow launched its first brand, Forged, and was granted approval to sell its products in Singapore.
Advocacy organisation, Cellular Agriculture Australia (CAA) applauded Vow and FSANZ for their commitment, capability and perseverance during the period of extensive scientific review and regulatory engagement.
CAA head of regularly affairs, Kim Tonnet, said the approval process was comprehensive.
“The approval follows an internationally regarded and rigorous scientific review by FSANZ, as well as two rounds of public consultation and final sign-off by the Food Ministers – a process spanning almost 2.5 years. Australian consumers can have confidence that Vow’s products meet the highest food safety and quality assurance standards.
“FSANZ has now successfully developed a dedicated regulatory pathway for cell-cultured foods, opting to introduce two new standards for Cell-Cultured Foods rather than relying on the existing Novel Foods Framework.
“This establishes ANZ as only the second jurisdiction globally (after the US) to adopt a bespoke regulatory process for cell-cultured meat. This move will make the requirements clear and defined for future applicants, reducing uncertainty and delays, and thereby streamlining the approval process. In a really positive step, FSANZ also indicated that future applications under these standards may benefit from faster and more cost-effective assessments,” Tonnet said.
Making cell-cultured meat
The process begins with selecting healthy cells, which are placed in a nutrient-rich broth and then transferred into fermentation tanks like those used in brewing. Inside the tank, the conditions inside a quail’s body are replicated, allowing the cells to grow and multiply naturally.
After 79 days, the meat is harvested – separated from the broth like curds from whey – and then crafted into foods like parfait and foie gras. There is no genetic modification or synthetic additives – just real meat, made thoughtfully.
“Australia has always punched above its weight when it comes to food – we’re a country of curious, creative, and deeply thoughtful chefs and diners.
“To now be able to offer something completely new – not an imitation, but a new category of food that complements local farming – is something we’re incredibly excited about,” Peppou said.
Vow launched in 2019, with the clear objective to produce cultured meat that would create “new food experiences”. The following year, Singapore was the first to say cultured meat met food safety standards and was safe for human consumption.
In 2021, Vow raised $7.7 million in seed funding and the following year opened the largest cultured meat facility in the Southern Hemisphere. Shortly after, it revealed it had raised $76.7 million in its Series A funding round.
At the time, Peppou said the facility would enable the company to operate on a world leading scale in less than four years, and with a fraction of the capital many cultured meat companies have secured.
It now has more than 70 chefs, scientists, engineers and creatives, with Peppou still driving the mission to build the future of food and “not to replace what we already love, but to offer something radically new”.
CAA CEO, Dr Sam Perkins, said the FSANZ approval set an important precedent.
“It sends a strong signal that Australia’s cell-cultured meat industry is open for business, and Vow continues to lead the charge in developing exciting and delicious food that is part of a resilient and future-proof food system,” Perkins said.
On the plate
FSANZ’s gazette and final regulatory sign-off clears the way for Vow to release its first product in the market. Peppou anticipates Forged’s cultured Japanese quail products will be on the menus of some of the country’s leading restaurants within weeks as a parfait or foie gras.
(Image: Vow)
“We’ve worked closely with FSANZ over the past two years, and we’re proud to have earned their approval. It’s a rigorous process, and rightly so. This is an important milestone for cultured meat in Australia and around the globe – to have the stamp of approval from a trusted global regulator such as FSANZ – and we’re excited to bring safe, high-quality products to local diners through some of the country’s most talented chefs.
“Our early collaborators aren’t united by cuisine or style – they’re connected by a deep respect for quality produce, a desire to create memorable dining experiences, and a curiosity to try something entirely new.
“These are some of the most exciting chefs in the country, and we’re proud to put our product in their hands,” Peppou said.
The Lincoln and Bottarga in Melbourne, and Waratah and NEL in Sydney, are some of the early adopters.
Peppou, a former chef, said Forged’s flavour-first approach has helped bring top chefs to the table.
“Flavour is everything to us – it’s the reason Forged exists. We’re crafting meats that aren’t just rich and complex, but downright irresistible. The kind of food you want to eat straight off the spoon then lick the plate clean. That’s the experience we’re chasing every time – and chefs are noticing. Many describe the product’s signature umami depth and silky, melt-in-your-mouth texture as unlike anything they’ve worked with before.”
First brand ambassador announced
Vow has announced Mike McEnearney as its first ambassador. The acclaimed chef and restauranteur is owner and executive chef at Kitchen by Mike in Sydney, Carriageworks Farmers Market creative director, and soon-to-open 1Hotel executive chef in Melbourne.
McEnearney said, “The first time I visited the Forged’s purpose-built facility here in Sydney, I was taken aback – not just by the technology, but by the care and obsession with flavour that runs through everything they do.
“This isn’t about replacing the meats we know and love. It’s about trying something entirely new – something that can only exist because of how it’s made. For chefs, that’s incredibly exciting. But for all of us, it’s a huge opportunity.
“The future always lies in bold ideas that seem impossible at first but are rooted in real innovation – the kind that drives culture forward.”
