| Company type | Private |
|---|---|
| Industry | Cultured meat |
| Founded | 2019 [1] |
| Founders | George Peppou, Tim Noakesmith |
| Headquarters | Sydney , Australia |
Area served | Singapore [2] |
Key people | George Peppou, CEO |
| Products | Forged Parfait, a cultured meat product from Japanese Quail DNA [2] |
Number of employees | 65 |
| Website | www.vowfood.com |
Vow is an Australian company that grows cultured meat for commercial distribution. [3]
Vow was founded in 2019 [1] and is headquartered in Sydney, Australia. [4] It develops and markets cultured meat products. [4] The company was founded by George Peppou (CEO) and Tim Noakesmith (CCO). [5] [6] The company produces various meat products using biotechnology to induce stem cells to differentiate into muscle tissue, connective tissue and other tissue types and to manufacture the meat products in bioreactors.
In July 2019, Vow demonstrated a kangaroo dumpling, the first non-farmed meat demonstrated using cultured meat technology. [1] [7]
In August 2020 they demonstrated a further five species in partnership with Australian chef Neil Perry. [8] During 2020 the company was criticised for plans to produce zebra meat. [9]
In August 2021, the company announced they were developing hybrid products containing cultured meat and ingredients produced using precision fermentation technology. [10] The company said that work was being done in the areas of chicken, crocodile, kangaroo and water buffalo meat. [11]
During an interview on The Drum in January 2022, the company announced their first product will be crocodile and launching in Singapore. [12]
In November 2022 Vow announced they are launching Morsel, cultured Umai Quail. [13]
A meat alternative or meat substitute, is a food product made from vegetarian or vegan ingredients, eaten as a replacement for meat. Meat alternatives typically approximate qualities of specific types of meat, such as mouthfeel, flavor, appearance, or chemical characteristics. Plant- and fungus-based substitutes are frequently made with soy, but may also be made from wheat gluten as in seitan, pea protein as in the Beyond Burger, or mycoprotein as in Quorn. Alternative protein foods can also be made by precision fermentation, where single cell organisms such as yeast produce specific proteins using a carbon source; as well as cultivated or laboratory grown, based on tissue engineering techniques.
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