Australian Startup Vow Launches Cultivated-Meat Products for Home Use
Sydney-based Vow introduces its Forged line of cultured Japanese-quail delicacies in Australia for the first time
Sydney-based food-technology company Vow has made its consumer-brand Forged cultivated-meat products available for at-home use in Australia, enabling diners to purchase and cook items such as foie gras, a smoked spread and croquettes made from its cultured Japanese-quail cell line.
After obtaining regulatory approval from the Australia/New Zealand food regulator, Vow is rolling out these premium products locally—initially in Sydney—with plans to expand further.
The launch marks a significant commercial advance for the cultivated-meat sector in Australia.
Vow’s approach emphasises novel-format gourmet products rather than cost-driven mass-market alternatives.
The smoked spread, containing 40 per cent cultured-meat content in a buttery base, is priced at A$14.99 for 180 grams.
The foie gras variant features 51 per cent cultured quail content and is sold in packs of 5 for A$25 or 10 for A$50. The croquettes (30 per cent cultured quail parfait with mashed potatoes and panko crust) are available in cases of 20 for A$30 or 40 for A$60.
Vow’s cultivation process begins with a small sample of cells from the Japanese-quail species, which are grown in a nutrient-rich broth and transferred into fermentation tanks over a 79-day cycle.
Once harvested, the material is blended with flavour-rich ingredients for the finished formats.
The company reports its second factory has a capacity of 35,000 litres and asserts it built its 20,000-litre food-grade bioreactor with cost-efficiency significantly superior to competitors.
Regulatory approval from Food Standards Australia New Zealand (FSANZ) came after a multi-year safety assessment and amendments to the food-standards code, making Vow the first company in Australia to commercialise multiple cultivated-meat products.
The company has already been selling into restaurants in Singapore and claims over 200 per cent month-on-month demand growth there.
While current output remains low relative to mainstream meat production, Vow indicates harvests of up to 900 kg per batch by year-end and a long-term target of over 20,000 kg per month.
By launching novel premium-category cultured-meat offerings, Vow seeks to engage early-adopter consumers and chefs, building a pathway from niche to scale.
The company’s strategy highlights taste, texture and culinary creativity as the driver rather than ethical or sustainability messages alone.
With home-use availability now live, the next phase will test whether cultivated meat can translate from high-end restaurants into broader retail markets in Australia.
After obtaining regulatory approval from the Australia/New Zealand food regulator, Vow is rolling out these premium products locally—initially in Sydney—with plans to expand further.
The launch marks a significant commercial advance for the cultivated-meat sector in Australia.
Vow’s approach emphasises novel-format gourmet products rather than cost-driven mass-market alternatives.
The smoked spread, containing 40 per cent cultured-meat content in a buttery base, is priced at A$14.99 for 180 grams.
The foie gras variant features 51 per cent cultured quail content and is sold in packs of 5 for A$25 or 10 for A$50. The croquettes (30 per cent cultured quail parfait with mashed potatoes and panko crust) are available in cases of 20 for A$30 or 40 for A$60.
Vow’s cultivation process begins with a small sample of cells from the Japanese-quail species, which are grown in a nutrient-rich broth and transferred into fermentation tanks over a 79-day cycle.
Once harvested, the material is blended with flavour-rich ingredients for the finished formats.
The company reports its second factory has a capacity of 35,000 litres and asserts it built its 20,000-litre food-grade bioreactor with cost-efficiency significantly superior to competitors.
Regulatory approval from Food Standards Australia New Zealand (FSANZ) came after a multi-year safety assessment and amendments to the food-standards code, making Vow the first company in Australia to commercialise multiple cultivated-meat products.
The company has already been selling into restaurants in Singapore and claims over 200 per cent month-on-month demand growth there.
While current output remains low relative to mainstream meat production, Vow indicates harvests of up to 900 kg per batch by year-end and a long-term target of over 20,000 kg per month.
By launching novel premium-category cultured-meat offerings, Vow seeks to engage early-adopter consumers and chefs, building a pathway from niche to scale.
The company’s strategy highlights taste, texture and culinary creativity as the driver rather than ethical or sustainability messages alone.
With home-use availability now live, the next phase will test whether cultivated meat can translate from high-end restaurants into broader retail markets in Australia.
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