Vow, a cultured meat tech company becomes the first outside the US to gain regulatory approval and sell cultured meat, launches its first product Forged Parfait in Singapore.
Vow unveils Quailia’s Forged Parfait this month, an entirely new food crafted from a subspecies of the Japanese quail, available now in Singapore.
Vow is the third worldwide to market food derived from cultured cells (produced entirely without animal serum)—an extraordinary achievement given that approximately 150 companies strive for the same goal. According to Vow CEO George Peppou, they have achieved novel food approval less than five years after founding and with USD 56 million in funding, representing around half the time and less than 10% of the capital raised compared to its competitors that have reached market.
To create Forged Parfait, the company embarked on a culinary journey that began with a small sample of cells from a Japanese quail. Forged’s food scientists identified and isolated those contributing to its taste and texture. After studying the cells to discover what nutrients and environment they thrive in, they were moved to a bioreactor – a stainless steel tank akin to those found in a brewery – to emulate the natural growth conditions needed to flourish. Forged’s chefs then mixed those cells with other ingredients to create Coturnix Fornax, also known as Quailia.
According to Peppou, Quailia is without a heart, brain, feathers, or bones – its entire body consists only of rich flavours, delicate textures, and delectable meat made to be eaten.
“Today we are making history yet again. We tantalised diners around the world with the Mammoth Meatball, and now we’re bringing to life another world-first – an entirely new, utterly delectable animal. Quailia is the ultimate expression of what we do – intentionally create foods unlike anything we’ve had before. Forged Parfait combines a flavor and texture combination you can’t find anywhere else. The result is a delightful contradiction rich yet delicate with a unique weightless, melt-in-your-mouth quality,” says Peppou.
According to Vow’s internal market research data (2024), in a culinary landscape where diners crave novelty, more than half of high-end consumers want to experience never-before-tasted ingredients.
“We recognize this appetite for innovation, using an unprecedented approach to create entirely new cultured meats. Instead of using cell culturing to recreate meats we already have access to, Forged is creating foods with flavor and texture combinations previously unachieved,” says Peppou.
Singapore Tippling Club Chef and Owner Ryan Clift, who has collaborated with Forged for two years, agrees.
“I’m so blown away by the profile of Forged Parfait. It’s sweet, has a beautiful, delicate flavor, and the texture is always perfect. It’s the perfect parfait,” says Clift.
Notes from the Editor: Forged Parfait will be available to experience first in Singapore at Mandala Club’s MORI from 12 – 27 April 2024. Forged Parfait will continue its roll out to other Singapore fine dining restaurants in 2024.
