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From the molecular-kitchen of Vow comes a bold leap: their gourmet brand Forged is now making cultivated quail spread accessible to consumers. After securing regulatory approval from Food Standards Australia New Zealand (FSANZ) for cultured Japanese quail cells, the company is dropping a small-batch smoked quail spread you can order online—Sydney launch only.

PARIMA (France) has just become the first European company to gain regulatory approval for a cultivated meat product, its cultivated chicken, officially cleared by the Singapore Food Agency (SFA).

China’s next Five-Year Plan is shaping up less like an agricultural roadmap and more like a national tech manifesto and foodtech is suddenly in the mix. Beijing’s leadership has tied biomanufacturing to its industrial self-reliance strategy, signalling proteins, enzymes, and precision-fermented ingredients now belong alongside semiconductors and EV batteries in the country’s quest for technological sovereignty.

French cultivated-meat startup GOURMEY has just submitted the first cultivated-duck application to Food Standards Australia New Zealand (FSANZ), marking the first cultured-meat filing since Vow’s local debut. The company’s cell cultivated duck biomass (Anas platyrhynchos domesticus) is designed for foie gras and pâté formulations with a 5–80 per cent inclusion rate.

Did you know New Zealand still cages its breeding sows - mother pigs, literally. Behind the “clean green kind” image sit iron bars where breeding sows cannot even turn around.

Japan’s obsession with perfect Wagyu is moving from pasture to petri dish. Organoid Farm, the Tokyo biotech now scaling Wagyu muscle cells to 200-litre bioreactors, has started supplying cultivated Wagyu beef cells to labs and foodtech partners across Japan. Their claim? A protein profile that sizzles, smells, and even flexes like the real thing.

As 2025 starts to draw to a close, the next wave of Future Food trends is already reshaping what we eat, how we make it, and how we feel about it. The newly released 2026 Trend Report confirms a deep convergence between food, data, and emotion, where AI is no longer a tool, but an ingredient. It’s the unseen chef in the kitchen, the curator of taste, and the quiet translator of human cravings into coded experience. The next course is coded.

Australia’s food future just got a shot of adrenaline. Startupbootcamp Australia has unveiled its latest Cluster Connect accelerator cohort and the line-up reads like a bio-food dream list. Mushrooms, cultivated meat, seaweed biotech, native plant supplements, all under the eye of the federal Department of Industry, Science and Resources. It’s no longer just drones and packaging with the focus shifting squarely into biomanufacturing for food.

Europe is putting farmers at the centre of the cultivated meat revolution. The CRAFT Consortium, a coalition of Wageningen University, Mosa Meat, Aleph Farms, Multus, Kipster, Royal Kuijpers, and RespectFarms, has begun designing the world’s first cultivated meat farm, backed by €2 million in EIT Food funding. The model promises to slash water use by 78%, land by 95%, and social costs by 56%, while giving farmers a direct stake in cellular agriculture.

A new study in Nature shows conventional chicken and duck still rules the roost in Singapore, followed by plant-based meat, with cultivated meat trailing third in consumer acceptance. That doesn’t mean the lab-grown stuff is a flop, but it does show old habits and trusted flavours still carry more weight than futuristic proteins, even in a city-state priding itself on food innovation.

Australia just green-lit Vow’s cultivated quail meat for restaurants, yet up in Queensland, the LNP is reportedly moving motions to ban cultivated meat outright, highlighting the $70-billion livestock industry's political heft.

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