The building block of biology is a cell, and by starting here all our needs can be met. By taking an entirely new approach, we can bypass raising animals and find tastes, flavours and textures completely new to us. This new category of food will be sustainable, abundant and irresistible.
Vow is unrestrained. We're the perfect company for switched-on individuals, wide eyed with ambition, who want work that contributes meaningfully, constantly inventing new ways to operate, or conceiving different applications.
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Australian food tech Vow has announced the closing of an oversubscribed US$6 million seed round, which will go towards expanding its “library” of cultured meats. Unlike other cell-based startups, Vow has cultivated exotic animal meats and is now positioning itself as a sector leader in developing sustainable proteins that “outperform conventional meat” in terms of taste and experience.
On today’s episode, we hear from George Peppou and Tim Noakesmith, the co-founders, and CEO & CCO at Vow. In 2019 Vow became the world’s first company to make a food product from the cells of an undomesticated animal, in the form of a Kangaroo Dumpling.
Yes just the cells, meaning no animals were harmed to create that new form
Blackbird Ventures-backed startup Vow has taken a significant step towards commercialising its lab-grown meat, with the product trialled by one of Australia's best-known chefs, Neil Perry.
The trial saw Mr Perry serve up six dishes, including kangaroo dumplings, using Vow's products.
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On this episode, Alex Shirazi chats with CSO of Vow, a cultivated meat company based in Australia.
Doctor James Ryall was awarded his PhD in the field of skeletal muscle physiology in 2006 at The University of Melbourne. In 2008 he was awarded a prestigious research fellowship and from 2008-2013 he worked at the National Institutes of Health in Bethesda, MD (USA) on a project studying the basic biology of skeletal muscle stem cells and the process of muscle regeneration.
Tim and George are two scrappy founders who show anything is possible with the right drive and determination. If they are successful in their mission, Vow will become a cellular-agriculture powerhouse with many brands under their umbrella.
In a school cafeteria kitchen in the Sydney suburbs, George Peppou recently steamed a trio of dumplings with a unique filling: ginger, coriander, green onion and lab-grown kangaroo meat.
Mr. Peppou’s startup, called VOW, took four weeks to produce a few grams of kangaroo in a lab after obtaining a tissue sample from a farm where wild kangaroos were culled. Other companies have cultivated beef, chicken and tuna, but Mr. Peppou’s effort illustrates the broader potential of lab-grown meat: It could turn exotic, hard-to-find fare into routine meals for adventurous meat eaters.
