• Australian cultivated meat company, Vow, has unveiled its latest creation, an entirely new animal called Quailia and launched its first brand, Forged. CEO George Peppou says it embodies Vow’s purpose, to create “utterly delicious” meat using cell-culturing technology.
    Australian cultivated meat company, Vow, has unveiled its latest creation, an entirely new animal called Quailia and launched its first brand, Forged. CEO George Peppou says it embodies Vow’s purpose, to create “utterly delicious” meat using cell-culturing technology.
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Australian cultivated meat company, Vow, has unveiled its latest creation, an entirely new animal called Quailia and launched its first brand, Forged. CEO George Peppou says it embodies Vow’s purpose, to create “utterly delicious” meat using cell-culturing technology.

It has also been granted approval for sale in Singapore, only the third cultured meat company in the world to receive a regulatory green light. (Its application is currently with FSANZ, which is considering the first round of consultation submissions. A decision is expected later this year.)

Peppou posted on LinkedIn: "Yesterday was Vow’s fifth birthday. Yesterday was also the day we first sold food for the first time in Singapore. That means in five years – to the day – we have developed, scaled, regulated and sold a cultured meat product.

After half a decade to see real people in a real restaurant eating cultured meat, laughing, and smiling was the greatest possible Vow birthday moment I could ask for.

I’m proud, excited and relieved to finally be able to enjoy this moment. This makes Vow the third company in the world to sell cultured meat. A remarkable achievement considering we have achieved this in around half the time and with less than 10 per cent of the capital raised of the other two."

Vow BizOps lead, Ed Henderson, said it was an "especially sentimental moment" as he'd been part of the project team for the last two years. 

"Going through this experience was one of the hardest things I've ever done. Relentless late nights, red eye flights to the other side of the world, reviewing 100s of test results, working shoulder to shoulder with intimidatingly brilliant scientists (smarter than I'll ever be) and fighting setback after setback (invalid result after invalid result). Was it worth it? Hell yeah," Henderson said on LinkedIn. 

Vow caught global attention last year with its Mammoth Meatball, the world’s first meat made from an extinct animal’s DNA.

While not about to appear in the meat section at the supermarket anytime soon, Vow achieved its goal of starting a discussion about food and our future food systems.

Vow co-founder and director, Tim Noakesmith, said at the time, “We need to think differently about our future. We need to get smarter when we think about food and manufacturing at scale. We need to think holistically, and we need products that are better for the planet and sustainable for the future.”

Vow’s pioneering cultured meat brand, Forged, is steeped in innovation and a commitment to creating entirely new, deliberately different meats rather than recreating meats that already exist.

To create Quailia, or Coturnix Fornax, Vow crafted a subspecies of the Japanese Quail with rich flavours and delicate textures.

Peppou said, “Today we are making history yet again. We tantalised diners around the world with the Mammoth Meatball, and now we're bringing to life another world-first – an entirely new, utterly delectable animal.

“Quailia is the ultimate expression of what we do – create foods that are intentionally unlike anything we’ve had before.”

From Qualia, Forged has developed its flagship product, Forged Parfait. Over the last two years, chef and owner of Singapore-based restaurant Tipping Club, Ryan Clift, has collaborated with the company to create an entirely unique flavour and texture combination that is rich and delicate with a melt-in-your-mouth quality.

“I’m so blown away by the profile of this product. It’s sweet, has a beautiful, delicate flavour, and the texture is always perfect. It’s the perfect parfait,” Clift said.

The process

Vow started with a small sample of cells from a Japanese quail, then meticulously identified and isolated those contributing to its taste and texture.

After studying the cells to discover what nutrients and environment they thrive in, the cells were moved to a bioreactor – a stainless steel tank similar to those found in a brewery – to emulate the natural growth conditions needed to flourish.

Forged chefs then took those cells and mixed them with other ingredients to create the culinary masterpiece.

The unveiling

Singaporean epicures will be first in the world to experience Forged Parfait at an exclusive dinner at Mandala Club’s Mori from 12-27 April.

In intimate seatings of only 14, guests will experience a seven-course omakase menu featuring Forged Parfait, curated by Mori’s head chef Chun Hong La and Forged chef Adem Kurcan.

Expect dishes like savoury cannoli filled with Forged Parfait and served with Black Pearl caviar; the ‘Hokkaido Wagyu Sando’ – a milk bun topped with A5 Hokkaido Wagyu and Forged Parfait; and the signature ‘Forged Brûlée – Forged Parfait layered with port jelly and cognac-poached morels, finished with hardened caramelised sugar.

Peppou said that with limited seats, it is an exclusive opportunity to savour Forged Parfait before anyone else. Diners can secure tickets at Forged by Vow.  

Forged at Mandala Club

Dates: 12-27 April

Time: 7pm

Tickets: SG$289 (Set menu plus alcoholic drink pairings)

Location: Mori at Mandala Club, 31 Bukit Pasoh Rd, Singapore

 

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