Meets

Recognizing the thriving demand for proteins and the need to provide sustainable food sources for a growing population, food tech startups and food scientists continue to explore the potential of new technologies to make alt-protein, the food of the future. 

 Sydney cell-cultured meat company Vow is pioneering the alt-meat space by building up an archive of cell ingredients across the reptilian, mammalian and avian realm: ”We have over a dozen species that we’ve grown and stored in our cell library.”  said Tim Noakesmith, co-founder and chief commercial officer of Vow. Among them they figure water buffalo, crocodile, kangaroo, but also regular chicken: “We don’t constrain ourselves to the sensory attributes of traditionally farmed animals, instead we asked ourselves how we can make meat better, looking for rich food experiences in everything from water buffalo and crocodile, to Kangaroo and beyond.” 

But alt-protein alone is not enough to satisfy the meat cravings of consumers..  Fat has a big role to play, to make meat irresistable and increase product’s palatability and traditionally alt-protein companies have turned to plant-based oils such as palm oil and coconut fat to give their products the ability to melt at different temperatures or densities 

These ingredients came, however, with a heavy environmental footprint and sub-standard sensory performance, and Vow reckoned that a “sustainable” alternative was what they needed: “We’re committed to including an irresistible fat profile in our