Melbourne hosts exclusive novel food tasting event
On October 10, Food Frontier held an exclusive novel food tasting event for 40 people providing a unique opportunity for attendees to experience firsthand the latest innovations in alternative proteins.
The event showcased five cutting-edge alternative protein dairy and meat products developed through cellular agriculture and precision fermentation, including two revolutionary food types not yet approved for sale in Australia: dairy products produced via precision fermentation and cultivated (or cultured) meat (provided by Australian company Magic Valley), grown from animal cells.
Alongside these groundbreaking foods, advanced plant-based alternatives such as plant-based chicken, whole liquid eggs, and whipped cream—some of the most innovative alternative protein products available worldwide—were available.
The invitation-only event provided a preview of the future of food, demonstrating how far the alternative protein industry has advanced by giving attendees the opportunity to explore next-generation products, many of which are currently unavailable in the Australian market.
The event coincided with Food Frontier’s annual conference AltProteins 24, a platform for industry experts, researchers, and innovators in the alternative protein sector.
Food Frontier CEO Dr Simon Eassom said the opportunity to preview foods at the leading edge of the alternative proteins sector, which can complement existing proteins but reduce the toll food systems have on climate change, was history making.
He said, “If you had suggested to me just five years ago, that we would be hosting an event that included plant-based meat and dairy alternatives so close to their conventional counterparts, alongside finished products grown from meat and dairy proteins that had the same taste and texture as our traditional products, including one from an Australian company, I’m not sure I would have thought we could be here so soon. Moreover, most of the products sampled are capable of being supplied to consumers right now subject to relevant approvals.”
Since products made from precision fermentation and cultivated meat have not yet received approval for sale from FSANZ (Food Standards Australia New Zealand), attendees signed waivers acknowledging the experimental nature of the tasting.
Australian cultivated meat company, Vow, is currently going through a regulatory approval process which could see it selling cultivated meat in Australia in 2025. Magic Valley, whose cultivated lamb was sampled, plan to be in retail stores within five years, according to CEO Paul Bevan.
Media contact: Kathy Cogo, Head of Communications and Marketing, Food Frontier kathy@foodfrontier.org, 0466 015 183.
About
Food Frontier is the independent think tank on alternative proteins in Australia and New Zealand. Funded by grants and donations, our work is growing our region’s protein supply with new, sustainable and nutritious options that create value for businesses, farmers and consumers.