Vow introduces cultured quail 'foie gras' and expands cultured meat offerings across markets

Vow has introduced Forged Gras, a cultured meat product inspired by foie gras, crafted from quail cells without animal intervention. This launch marks Vow as the first company offering multiple cultured meat products in several markets, showcasing a distinct approach to reimagining food beyond traditional boundaries.

Unlike conventional efforts to replicate existing foods, Forged Gras blends the gamey essence of Japanese quail with the rich texture of fatty liver, presenting a fresh culinary experience. Rather than duplicating foie gras, Vow’s product seeks to redefine the category, addressing demand for rare and often inaccessible delicacies while moving away from traditional production methods.

“With Forged Gras, we’re not just addressing scarcity but exploring culinary innovation that goes beyond imitation,” commented George Peppou, CEO of Vow. “By leveraging technology, we aim to bring unique, sustainable food experiences to the table—creating dishes that couldn’t exist otherwise.”

Building on its April 2024 launch of Forged Parfait in Singapore, Vow’s products are now available in Hong Kong, marking the first sale of cultured meat in the region. Both Forged Parfait and Forged Gras are being featured on menus, offering diners a chance to explore these novel creations.

Consumer research commissioned by Vow highlights the untapped potential of foie gras alternatives. In an October 2024 survey of 1,000 American meat eaters, only 8% had tried foie gras, with limited availability cited as a key barrier. Forged Gras addresses this gap, presenting a new flavor profile and texture derived from quail while breaking away from ethical concerns tied to traditional foie gras production.

Vow’s production system has been designed for scale and efficiency, achieving regulatory approval for novel foods in under five years since its founding. With US$56 million in funding, Vow’s streamlined approach has set a benchmark for the cultured meat industry, enabling it to bring products to market faster and more cost-effectively than competitors.

To commemorate the launch, Vow collaborated with Chef Masa Takayama of Bar Masa and Masa NYC, who crafted a bespoke menu featuring Forged Gras. This unique culinary celebration underscores Vow’s commitment to transforming how the world approaches food innovation.