Multi-species, cell-based meat on the menu

Cell-based meat start-up Vow recently held a culinary demonstration of its multi-species meat platform.

The dishes were designed, prepared and presented by well-known chefs Neil Perry and Corey Costelloe. Six different animal species were selected from Vow’s cell library and cultivated (grown from cells in a cultivator) for this product demonstration, including kangaroo, pig, lamb, alpaca, rabbit and goat.

Blending technology with the culinary world opens a new creative era in food, and does so in a way that’s sustainable for future generations, Neil Perry said.

Image caption: Kangaroo crystal dumplings. Image credit: Vow Foods.

“Until now the cultured meat industry has been focused on better ways of making the meat we most commonly eat today,” said George Peppou, Co-founder and CEO of Vow.

“This milestone demonstrates we can grow the cells of any animal, not just those we can farm, marking a turning point for the cultured meat industry and our food system as a whole. To make food without compromise we must stop looking backward to how our ancestors produced and ate food and instead choose how we will eat in the future.”

Image caption: Alpaca tarama. Image credit: Vow Foods.

Vow launched 16 months ago and has a team of 16 scientists, engineers and designers in Australia. The company is now turning its focus on building a meat prototype that “outperforms the sensory experience of any conventional meat we know”, according to Tim Noakesmith, Co-founder and Chief Commercial Officer of Vow.

Image caption: Rabbit tart. Image credit: Vow Foods.