In Mind Your Business, we speak with business leaders and thinkers who inspire their respective companies and industries. Here, we feature George Peppou of Vow, who tells us more about cultured quail and brand-new deliciousness
A good number of us have had meat alternatives, but nothing as good as what Forged has done. Founded by the Sydney-based Vow, Forged is stirring the pot with good intentions and groundbreaking flavours (and textures) out of cell culturing technology. Its first product, Forged Parfait, is a curiously delicious whipped food based on cultured Japanese quail and then some. Currently only available in Singapore, you can taste it for yourself at Tippling Club, Fura and in the near future, Restaurant Fiz and others more. Its founder and CEO, George Peppou, gives us the spiel on what makes Forged Parfait such a delight.
As a chef, what made you want to get into this business of cultured meat?
As a chef (and a Greek boy) I love cooking with and eating meat. The idea of crafting something new and distinct for people like me who enjoy meat was really enticing. It’s a chance to apply the same culinary creativity I’d normally apply to dishes to the ingredients themselves—and that is an opportunity too tantalising to turn away from.
What sparked the idea of Forged?
For our first product, we wanted to create something wildly delicious and never done before—a meat we have not seen on plates. Forged Parfait is the first cell-cultured meat in the world to be made from the cells of Japanese quail. Our ambition was to bring a flavour and texture combination together you couldn’t get anywhere else—a delightful contradiction that is both rich and delicate at once. We have explored dozens of different species and found that with cultured Japanese quail, we are able to craft this rare pairing; a rich umami with a weightless, melt-in-your-mouth quality. Quail is a great way to introduce consumers to entirely new food experiences; it’s familiar enough but not something eaten too regularly.
What sets it apart from brands like Impossible and Beyond?
These brands try to deliver the same meat we eat today made differently, such as beef burgers. With Forged, we create brand-new flavours and experiences that animals can’t produce. We believe that cultured meat technology offers unprecedented opportunities to create entirely new meats, and Forged is testament to craftsmanship, where every aspect is meticulously curated to perfection.
Describe the process in getting Forged Parfait perfect.
We start by taking a small sample of cells from an animal, then we meticulously search for and isolate the perfect cells that can grow to become meat. From there, we nourish these cells with the essential nutrients for growth. As they grow, they are moved into larger tanks, where they continue to multiply before harvest.
Forged Parfait is made of cultured quail and other ingredients—butter, eschallot, tapioca starch, port wine, garlic, brandy, vegetable and fruit concentrate, olive oil, salt and thyme—which took over two years to perfect. We worked closely with talented chefs, such as our global chef-ambassador Ryan Clift (Tippling Club) to develop flavours and textures that would excite other chefs.
What are the health benefits of Forged Parfait in comparison to regular foie gras?
There are no overlaps as they are completely different. Forged Parfait is not positioned as a healthier alternative, in the same way that wagyu is not served as a healthier option in place of Angus beef. Forged Parfait was created to deliver unparalleled flavour and an entirely new culinary experience.
How does it benefit fine dining?
Forged Parfait is always perfect and so it minimises waste. On top of that, Forged is creating an entirely new category of food that isn’t limited by what nature has to offer. Chefs are encouraged to think outside the box with our products. Our vision is a world where food has endless possibilities, and we want to work with chefs who are just as excited as we are to redefine the future of what and how we eat.
What has the reception been like in Singapore?
It has been very positive, and we have had stupendous feedback from the chefs that we work with. Across the glove, there’s a surge of interest in the regulatory frameworks governing cultured meat, as governments recognise the outsized impact it could have on their economies, food security and environment. We are currently advancing approval applications in Australia, New Zealand and the USA.
How will you get the world warmed up to the idea of Forged Parfait?
While previous approaches to cultured meat might have been niche—expecting consumers to pay premium prices for effectively the same thing—we are breaking new ground by offering something entirely new.
What’s next for Forged?
Forged will soon be on the menu at Restaurant Fiz, as well as a few more restaurants. The next product in the Forged line, Forged Gras, will be available in Singapore from the fourth quarter of the year. It will offer the texture of perfectly cooked foie gras, with a golden caramelised crust and smooth, luxurious interior. It will also surprise with the unique flavour of cultured Japanese quail to create something unexpected and free from the constraints of traditional production methods.
Featured photo by Vow
