Cultivated meat is set to hit the Australian market for the first time after Sydney-based startup Vow received regulatory approval for its cultivated Japanese quail.
Within weeks, the quail will be available at dozens of Australian venues, including NEL in Sydney and Bottarga in Melbourne. Additionally, chef and restaurateur Mike McEnearney will work with the brand to showcase the cultivated quail at his Sydney restaurant Kitchen by Mike, along with the soon-to-open 1Hotel in Melbourne where he serves as executive chef. McEnearney is one of the first official Australian ambassadors for Vow’s brand, Forged.
“The first time I visited [Vow’s] purpose-built facility here in Sydney, I was taken aback — not just by the technology, but by the care and obsession with flavour that runs through everything they do,” said McEnearney. “This isn’t about replacing the meats we know and love. It’s about trying something entirely new – something that can only exist because of how it’s made.
“For chefs, that’s incredibly exciting. But for all of us, it’s a huge opportunity. The future always lies in bold ideas that seem impossible at first, but are rooted in real innovation – the kind that drives culture forward.”
Production milestones
The news comes as Vow sees 200% month-over-month growth in Singapore. Soon, the company’s products will be available at over 50 venues across two continents; Vow claims this makes it the only cultivated meat producer globally with proven and continuous commercial sales across multiple markets.
The company has recently hit several production milestones — it achieved what it claims is the largest cultivated meat harvest in history in May at 538 kilograms, and has since produced over 818 kilograms of Japanese quail in a single week across multiple harvests. Furthermore, Vow operates what is said to be the world’s largest food-grade cell culture reactor at 20,000 liters.
Within its second factory, Vow’s total manufacturing capacity has been expanded to 35,000 liters. The company now expects to reach production capability of up to 900 kilograms per harvest, scaling to 10,800 kilograms monthly, by the end of 2025. With longer-term improvements utilizing full factory capacity, Vow says it could potentially reach peak performance of over 20,000 kilograms monthly, far exceeding other cultivated meat companies.
“This isn’t theoretical anymore”
Vow received approval from Food Standards Australia New Zealand (FSANZ) in April following a rigorous multi-year food safety assessment. However, the recommendations had to be reviewed and accepted by the Food Ministers’ Meeting in order for the regulatory approval process to be complete. This has now taken place, allowing the cultivated quail to officially enter the Australian market.
Vow previously received regulatory approval in Singapore last year and launched its cultivated quail in the country. Later in 2024, the company introduced quail-based cultivated foie gras in Hong Kong, marking the first sale of cultivated meat in the region. Hong Kong does not have a novel foods regulatory process, but used Singapore’s approval through a framework of international cooperation.
“Australia has always punched above its weight when it comes to food – we’re a country of curious, creative, deeply thoughtful chefs and diners,” said Vow founder and CEO George Peppou. “To now be able to offer something completely new – not an imitation, but a new category of meat – is something we’re incredibly excited about.
“While other markets face regulatory uncertainty, Australia is embracing innovation and consumers are ready to try something new and delicious. The appetite for what’s next is already clear. This isn’t theoretical anymore – it’s a new category of meat that hasn’t just been accepted, it’s been embraced.”
