In an Australian first, cultivated meat company Vow Group has applied to amend the food standards code, saying its cultured quail is safe for human consumption.
Cultivated – or cultured – meat is made using animal cells grown in large steel fermentation tanks called bioreactors.
Vow’s application to Food Standards Australian New Zealand (FSANZ) comes after the US Food and Drug Administration (FDA) accepted Upside Foods' evidence its cultivated/cultured meat was safe to eat.
Vow said cultured quail was its first commercial product, produced using the novel process of growing meat without harming animals – or growing animal meat from cells.
The cultivated quail was Coturnix japonica, similar in composition to conventional quail. It is a stable cell line that does not produce any toxins, anti-nutrients, or allergens, with “no differences in gross composition that are expected to pose a food consumption hazard,” Vow said.
Vow told FSANZ the “thorough safety assessment” used to prove the cultured quail was safe for human consumption followed the strategies used to prove the safety of conventional meats.
“Additionally, a detailed evaluation of the inputs and raw materials used to manufacture Vow cultured quail, including supporting test data for residues, finds all ingredients are safe. The cells grow within bioreactors but become non-viable and stop growing shortly after harvest. Similar to conventional meat, the cells are not viable when served to the consumer.
“Further, an assessment of the manufacturing process and stability of the cell line, as well as the implementation of quality control measures resulting in a consistent and safe product, all contribute to the demonstration of the safety of cultured quail,” Vow said.
Alternative protein think tank Food Frontier said it was a major milestone for Australian food innovation in addressing growing protein demands and developing greater diversification of protein supply.
Food Frontier founder and CEO Thomas King said, “Vow is demonstrating food systems innovation and technical leadership and, if approval is granted, will propel Australia onto the international stage as a trailblazer in the race to develop complementary solutions to the world’s growing protein needs.”
George Peppou and Tim Noakesmith founded Vow in 2019, in what Noakesmith likened to a cupboard. But it didn't take long for the pair to gain momentum, securing US$6 million in seed funding in 2021, just after Singapore had approved US company Eat Just’s cultured chicken nuggets as safe for human consumption.
cultured meat production.
(Source: Vow.)
Last year, Vow opened the largest cultured meat facility in the Southern Hemisphere, with plans for a second, even larger factory on track to be commissioned in 2H FY24.
In November, the company raised US$49.2 million in its Series A funding round with investors Blackbird and Prosperity7 Ventures, the diversified growth fund of Aramco Ventures, co-led the Series A with strong support from Toyota Ventures, Square Peg Capital, Grok Ventures, Cavallo Ventures, Peakbridge, Tenacious Ventures, HostPlus Super, NGS Super and Pavilion Capital.
The company told FZANZ it intended the product would be marketed to high end restaurants and used in small quantities in limited serving sizes.
“Instructions will be provided for restaurants for safe storage and recommended cooking temperature (minimum of 72C),” Vow said.
It wasn’t expected for the cultured bird to serve as a substantial substitute for any food group or type of protein, instead, a maximum of 300 grams would be featured per dish and mixed with other authorised ingredients.
The Alternative Proteins Council (APC) congratulated Vow, saying its entrepreneurial endeavour was breaking new ground.
APC executive Jennifer Thompson said it was an exciting time for the alternative protein market in Australia.
“It is now over to FSANZ to conduct its scientific and safety assessment – a public, transparent and trusted process by the world class regulatory authority – where all stakeholders can participate in the approval process,” Thompson said.
Vow added that after cell-line development, the cultured quail was manufactured, “without the use of any animal derived additives and antibiotics.
“A comprehensive review using a conservative risk assessment approach of the inputs, including cell media, additives, cryoprotectants, and cleaners, demonstrates that the additives are not present at high levels in the final product, and are not anticipated to pose a food consumption hazard at the proposed dietary levels.”
According to consultancy firm McKinsey and Company, cultivated meat could be worth up to $25 billion globally by 2030.
King said, “Cultivated meat will offer consumers additional choices as we move towards a safer and more sustainable future food system. I also appreciate how new and novel this food appears.
“How our food is produced today is different from 50 years ago, and the same will be true in another 50 years. Advancements in Australian food production, including the scale-up of new protein industries like those using plants, cell-cultivation, and precision fermentation, will ensure we remain at the forefront of global food innovation.
“Australia should be really proud of our scientists and start-ups. We punch above our weight in science and technology, and we have a world class regulatory system to ensure novel foods are thoroughly assessed for safety.
“Considering the sizable role alternative proteins will play in feeding our growing global population, it’s important that Australian investment, science, and regulation remain responsive to changing opportunities. To imagine that an Australian food tech company could be amongst the first to bring this protein option to our plates is very exciting.”
Listen to Food & Drink Business editor Kim Berry talk to Vow co-founder Tim Noakesmith on the podcast here.
