Vow, a cultivated meat start-up based in Sydney has announced a significant reduction in its workforce, laying off 25 employees.

The University of Queensland (UQ) has unveiled a significant whitepaper titled 'Precision Fermentation: A Future of Food in Australia'.

Vow launches cultured quail ‘foie gras,' becomes first company to sell multiple cultured meat products in various markets

Cauldron Ferm is being supported by the Queensland government to develop a precision fermentation contract manufacturing facility.

Fermentation technology specialist Cauldron has appointed David Weiner as its new chief technology officer.

Nourish Ingredients, an Australian start-up that uses precision fermentation to produce animal-like fats, has partnered with Fonterra.

Australia-based cultured meat company Magic Valley debuted its new cell-based pork bao buns at a tasting at John Gorilla Café in Brunswick.

Vow launches quail parfait, becoming the third company to bring cell-based product to market with the new cultured meat derived from quail.

US-based food-tech company Cauldron Ferm has had its hyper-fermentation technology approved by regulators in a “first-of-its-kind" move.

Vow is closer to receiving novel foods approval from FSANZ to produce and sell a cell-based quail product in Australia and New Zealand.