France’s Vital Meat held a tasting of its cultured chicken products at HUE restaurant in Singapore earlier this month (9 October).

Vital’s cultured chicken was presented in a menu created by chef Jun Hao, who combined traditional Singaporean flavours with French culinary innovation.

Vital Meat says that this tasting is the first step towards the commercial launch of its chicken ingredient. The company filed a regulatory dossier in Singapore for this ingredient in December last year and is awaiting approval ‘very soon’ to market it. In May this year, the start-up submitted its novel food dossier to the UK's Food Standards Agency (FSA) and Food Standards Scotland (FSS).

Guests were treated to a menu showcasing the versatility and flavours of Vital Chicken.

The first course, chicken skin chips, featured crispy, golden, crunchy chips made from Vital’s chicken ingredient – it was mixed with flour and pan-fried to make the chips.

Next, guests enjoyed a chicken broth – the cultured chicken ingredient was mixed with stock – and paired with cultivated chicken-filled ravioli, and finally, a chicken and rice dish made with the company’s cultured chicken ingredient.

The event brought together a diverse group of attendees, including investors, industry players and officials from Singapore, along with representatives from the French community and leading voices in the cultivated meat ecosystem.

The guests were able to sample the dishes, while also being informed of the benefits of cultivated meat, particularly in ethical and environmental terms.

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