Three new products, including a foie gras created from cultured Japanese quail cells, have been approved for sale
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For over a decade, lab-grown meat has been hailed as the food of tomorrow – a plate changing technological innovation that is right around the corner. Now, in Australia, tomorrow has finally come.
After a two-year-long approval process, Food Standards Australia New Zealand has given Australian food technology startup Vow foods the green light to sell three products made from cultured quail cells.
Vow’s “forged” whipped pate, foie gras and an edible tallow candle, all made from cultured Japanese quail cells, will soon be on the menu at high-end Australian restaurants including Bottarga in Melbourne and Nel in Sydney. The products have been available in Singapore for over a year, with Vow stating demand has grown by 200% a month.
