Celebrity chefs Neil Perry and Corey Costelloe recently cooked up a memorable meal made from six different animal species — kangaroo, pig, lamb, alpaca, rabbit and goat. But what's more significant was that the meat did not come from actual animals but a diverse cell library and cultivated (grown from cells in a cultivator) specifically for this event.
Vow, an Australian-based food company cultivated the meats in its laboratories directly from animal cells. Chef Perry is said to be an advocate of Vow and helped design the dishes for the demonstration.
"The work Vow is doing is awesome," Perry said. "Blending deep technology with the culinary world opens a new creative era in food, and does so in a way that's sustainable for future generations. I think that's an incredibly exciting thing to be a part of."
Growing cultured meat trend
According to research firm Technavio, the global cultured meat market will grow by US$200 million from 2020-2024, progressing at a compound annual growth rate (CAGR) of almost 16% during the forecast period. Vow said it could "grow" the same beef, pork, poultry, and seafood consumers enjoy eating from a small sample of animal cells. This new method of meat production enables the natural process of cell growth but in a more efficient environment. The result is an abundance of cultured meat, identical to conventional meat at the cellular level but free of pathogens and other contaminants.
George Peppou, co-founder and CEO of Vow, said: "We must stop looking backwards to how our ancestors produced and ate food. Instead, choose how we will eat in the future."
Meanwhile, the company also announced that it is building a world-class food science and culinary team. This new team will develop new products aimed at markets in the Asia-Pacific region. (Image: Chef Neil Perry serving Vow's cultured meat dishes)
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