A Brand Story for the Ick

Old Forged Brand Story

OUR STORY

[why are we doing this]

Sashimi was illegal for our parents.

Fermentation was feared 15 years ago.

The future of food is rarely constrained by old rules — food as we know it, doesn’t need to be the way we know it.

Unconstrained by tradition or the limits of nature, Forged is the story of meat rethought.

[our mission statement]

Our world is one where food has endless possibilities.

We’re not here to replicate what’s already been done, by nature or others. Our only concern is with creating the deliberately different.

Working at the intersection of science and culinary imagination, what arrives at the table is not farm to fork — its forged. Unbound by the limits of traditional farming, our meat is a nod to the future of food, and its unlike anything you’ve ever tasted.

Forged rewrites the rules, creating entirely new foods with cultured meat technology.

Quail bone marrow. White meat wagyu. Umami shark fin. Game caviar.

Flavour and texture combinations once unimaginable, now possible and perfected through a purposeful orchestration of texture and taste.

[how are we doing this]

While animals don’t grow with the intention of becoming food, we make meat with one purpose – to be delicious.

We take the finest the animal kingdom has to offer and make never-before-plated meat. Innovating, not imitating, to create new culinary experiences.

Imagine you could grow only the parts responsible for the rich marbling of wagyu, crafting an A5 cut without the excess. Or the cells that give foie its fatty, melt-in-your-mouth depth of flavour, creating a foie gras with no force-feeding.

Artisanally grown, for the perfect cut.

[the process: really how we’re doing it]

We sifted through hundreds of animal species, seeking those that unlock unimaginable flavour and texture combinations. In our search, we found that with cultured Japanese quail, we were able to craft this rare pairing – a rich umami flavour with a weightless, melt-in-your-mouth quality.

Beginning with a small essence of an animal, no harm required, we grow only the most delicious and desired part — turning them into flavours you, quite literally, can’t get anywhere else.

We hand pick the rarest cells of the Japanese quail, carefully isolated for their unique ability to carry the delicate notes of flavour and texture that make our meats unique.

Over a 79-day culturing process, these cells are nourished by a blend of vitamins, carefully crafted to nurture their growth within our custom-built bioreactors — inspired by the process of master brewers.

Once matured, each batch is sustainably harvested in small quantities, every three days. Entrusted to our food scientists, our cultured Japanese quail is combined with ingredients (curated and limited in number) to create entirely unexpected yet nostalgic flavours.

[sustainability]

Addressing the sustainability of cultured meat is a complex, ongoing journey. While the path to full sustainability is within reach, we’re practicing our ‘acting before speaking’.

At Forged, our priority is crafting a high-quality, premium flavours while minimising our environmental footprint every step of the way. As we continue to grow, our commitment is to push this impact closer to zero, striving for a future where sustainability and quality are never at odds.

OUR FLAVOURS

[intro]

What’s on your plate tonight: chicken, beef, pork, or lamb? Again?

98% of all meat we consume today comes from just four species. With cultured meat technology, we aren’t just replicating the familiar—we’re creating the deliberately different. Different flavours. Different textures.

A rare kind of meat offering a rare dining moment — one not many have ever had before. Not just a ‘First Time’ moment, but a ‘First Time in the World’ moment.

For our first flavours, we searched hundreds of species before discovering that with cultured Japanese quail, we’re able to craft this rare pairing – a rich umami flavour with a weightless, melt-in-your-mouth tenderness.

Harvested sustainably in Sydney, Forged cultured Japanese quail is crafted with a precision inspired by master brewers and half a decade of tests, trials and proven results — where each flavour is made only to be delicious.

[Forged Parfait]

Chefs celebrate it for its rich, umami flavour and subtle gamey notes. Vogue titled it a silky, savoury and perfectly delicate flavour bomb made to complement fine food.

We call it Forged Parfait — and It’s deliberately different to anything you’ve tasted before.

Imbued with layers of rich umami and delicate hints of brandy, port, and thyme, its velvety, mousse-like tenderness effortlessly melts in the mouth.

Combined with only 11 other ingredients, each is chosen only to elevate the natural flavours of our cultured Japanese quail, its the very first flavour by Forged.

[Forged Gras]

A golden caramelised crust and smooth, luxurious interior — surprising with the savoury, subtle gamey flavours unique to Japanese quail.

Our next flavour is a reimagined take on the world’s most hard-to-get luxury — Foie Gras.

Forged Gras promises the full rich decadence of Foie Gras….

[paused until messaging aligned with Kev & Sar]

[Next Flavours]

Here, meat isn’t just eaten—it is forged. Behind every new creation at Forged, we eat with our imagination first.

What’s next? Another flavour unlike anything you’ve ever experienced. Be among the first to taste it, sign up for our mailing list — or, suggest your own Forged Flavour below.

When was your last, first time?

Those last times *

Current Forged Brand Story

Current copy collected from forgedbyvow.com on 25 Oct 2026. Copy is verbatim from the site (including its typos); grey lines show the source page. Orange notes flag where the site has no direct equivalent to the old heading.

OUR STORY

[why are we doing this]

Source: Homepage (hero + first section)

WHEN WAS THE LAST TIME YOU TASTED SOMETHING FOR THE FIRST TIME?

CULTURED MEAT CRAFTED IN SYDNEY, AUSTRALIA.

FORGED USES CULTURING TO CRAFT ENTIRELY NEW, NEVER BEFORE SEEN (OR EATEN) MEATS.

Our meats are crafted at the cellular level, without the need for green pastures and, well, the animal itself. We start with a single animal cell and nourish it with ingredients chefs would recognise from their own pantry. No fillers or synthetic additives. Just a new, thoughtful way to make meat.

It’s Forged, not farmed.

[our mission statement]

Source: Homepage (second section) + footer

UNCONSTRAINED BY TRADITION OR THE LIMITS OF NATURE, WE MAKE DELIBERATELY DIFFERENT MEATS THAT SEEK TO INNOVATE, NOT IMITATE.

We love meat — especially the world-class cuts raised here in Australia. We’re not here to replace chicken, beef, lamb or pork.

So rather than replicate what we already know, Forged rewrites the rules of food — creating entirely new, deliberately different meats.

And we don’t take shortcuts. From start to finish, our cultured Japanese quail flavours are made with care and precision.

Even better, we’re now serving in Australia.

Footer: IN SYDNEY AUSTRALIA, OUR TEAM MAKES DELIBERATELY DIFFERENT MEATS WITH OUR CRAFTED CULTURING PROCESS. It’s Forged, not Farmed.

[how are we doing this]

Source: Homepage (third and fourth sections)

WE DON’T CHASE FLAVOUR. WE START WITH IT. BORN IN THE KITCHEN FORGED IS CRAFTED TO DELIVER AN UNFORGETTABLE TASTE, FOR CHEFS BY CHEFS.

What’s even better? All our meat is made locally in Sydney, Australia.

All by a team who cares deeply about food – how it’s made, where it comes from, and how it tastes.

WE TAKE THE FINEST THE ANIMAL KINGDOM HAS TO OFFER, HANDCRAFT ITS TASTE AT THE CELLULAR LEVEL, AND GROW ONLY THE MOST DELICIOUS PARTS.

Imagine you could grow only the parts responsible for the rich marbling of wagyu, crafting an A5 cut without the excess.

Or maybe only the elements that afford foie gras its fatty, silken tenderness, and a whole new depth of flavour.

With our crafted culturing process, all of this is possible - the meats we make, the dishes we plate.

Chef quotes on homepage:

CHEF MIKE MCENEARNEY (Kitchen by Mike, Syd / From Here by Mike, Melb): “It’s like farming in a different way. For me to see it and to understand that this is produced by people that really care about the product, care about food, care about farming....”

CHEF HAFIZZUL HASHIM (Green Michelin Star Winner 2024, Restaurant Fiz, Singapore): “There’s a lot of interest in sustainability, and how we can deliver that in a restaurant, especially like mine. And it has a quail kind of elegance to it. It matched exactly how I visualised it, it was a match made in heaven.”

[the process: really how we’re doing it]

Source: Our Craft page (forgedbyvow.com/our-craft)

CULTURING IS OUR CRAFT — HOW WE DO WHAT WE DO

CELL CULTURING IS OUR CRAFT – A PROCESS THAT ALLOWS US TO GROW REAL MEAT, WITHOUT THE NEED TO FARM THE ANIMAL ITSELF.

Beginning with a small animal sample, we handpick only the finest cells — carefully isolating them for their unique ability to carry the delicate flavour notes that make our meats so unique.

Over a 79-day culturing process, our meats are grown and small-batch harvested into meat with entirely unexpected flavours. Never before seen, tasted, or plated meat; with new flavour and texture profiles made only to be delicious.

Imagine if you could grow only the parts responsible for the marbling of wagyu, crafting an A5 cut without the excess. Or maybe only the elements that afford foie gras its fatty, silken tenderness, with a whole new depth of flavour. It’s grown for the perfect cut, every time.

Crafted Culturing — At its foundation, parts of our process are rooted in techniques used by bakeries, breweries, and winemakers alike.

What If: Imagination — Culturing invites us to answer that by crafting new meats with flavours and textures beyond what was previously thought impossible. So instead of asking what ‘meat’ has been, at Forged we’re always imagining what it could be.

Selection — We start by selecting the best cells, just like choosing the perfect seed for a crop or the best feed for your herd. The right source determines the quality of what we grow.

Nurturing — To grow, every seed needs the right soil. For our cells, that’s a nutrient-rich broth that provides everything they need to thrive. Think amino acids, vitamins and minerals, sugars and salt, the same building blocks found in the foods you already eat.

Growing — The cells are then transferred to a large fermentation tank to nourish in this warm, nutrient-rich broth. It’s like feeding a sourdough starter – with the right environment, they grow and multiply naturally.

Crafting — Once they’ve grown, we separate them from the broth, much like skimming curds from whey in cheesemaking. Then we hand our meat to our chefs and they become the foundation of our delicious products.

At the intersection of science and culinary imagination, our team of chefs, scientists, engineers, and foodies are working to create rare, deliberately different meats. Some of our very first flavours, from our cultured Japanese quail foie gras to our whipped pâté, are now available exclusively at selected restaurants across Australia and Singapore.

Related FAQ copy (forgedbyvow.com/faq): “It’s not vegan, it’s not vegetarian, it’s real meat — but, with that said, no animals are harmed in the creation of Forged products.” Both Food Standards Australia New Zealand and the Singapore Food Agency “have independently assessed our entire product and process from start to end and determined it to be safe”.

[sustainability]

No dedicated sustainability section on the current site. The closest copy is below.

“Harvested sustainably in Sydney, Forged cultured Japanese quail is crafted with a precision inspired by master brewers and half a decade of tests, trials and proven results.” (repeated on every product page)

“There’s a lot of interest in sustainability, and how we can deliver that in a restaurant, especially like mine.” — Chef Hafizzul Hashim, Green Michelin Star Winner 2024 (homepage)

OUR FLAVOURS

[intro]

Source: Products page (forgedbyvow.com/products)

Our cultured quail flavours

Our first release, cultured Japanese quail, is a rich and indulgent delicacy, designed to elevate every dish for our food service partners.

Made in Sydney, crafted with chefs in mind, every product puts flavour first.

The Foie Gras · The Parfait · The Smoked Spread · The Croquettes · The Arancini · The Ravioli (Coming Soon)

ORIGINALLY MADE FOR CHEFS, OUR SIGNATURE PRODUCTS ARE NOW AVAILABLE TO DEVOUR AT HOME. Smoked Spread and Whipped Pâté, our two signature products, are now available for retail.

Ready to stock Forged? Let’s talk.

[Forged Parfait]

Source: forgedbyvow.com/flavours/forged-parfait — now titled “The Parfait”

FORGED’S FIRST

For our first flavour, we aimed high: wildly delicious, completely original. And if the first spoonful doesn’t convince you… the second will.

A whipped pâté made from cultured Japanese quail.

Reimagining the classic, we take the melt-in-your-mouth, velvety texture of parfait and dare to pair it with the bold, umami depth of Japanese quail. Rich yet delicate, it’s a delightful contradiction. One that surprises, lingers, and dares another bite. So, go on.

Serving suggestions: Our Parfait with leek jam, sliced apple, and crunchy toast · Our Parfait with kumquat compote and aerated coconut cream

Ingredients: Cell-cultured Japanese quail (59%), butter, eschallots, tapioca starch, water, port wine, garlic, brandy, vegetable and fruit concentrate, sugar, flavouring, olive oil, salt, thyme, acidifier (575), carrageenan. Allergens: Milk and Eggs only.

[Forged Gras]

Source: forgedbyvow.com/flavours/forged-gras — now titled “The Foie Gras”

AN HOMAGE TO THE FRENCH DELICACY

From a bird so petite, a quail foie gras was simply impossible — until now. A foie gras made from cultured Japanese quail.

Its flavours subtle, clean, refined. And texture? Richly satisfying. A richly moreish fatty liver tenderness, with a golden caramelised crust.

Promising all the decadence of its traditional counterpart, this cut surprises with savoury, subtle gamey flavour unique to cultured Japanese quail. It’s a new generation of food without any animal intervention — now, you can bring foie back onto your menu.

Serving suggestions: The Foie-King Bagel with foie gras, beef skirt steak, cheddar cheese, smoky honey mustard, and jalapeño relish · The Foie Gras Donburi with foie gras, wagyu beef, onsen egg, rice, and kimchi pickles

Ingredients: Cell-cultured Japanese quail (51%), vegetable and herb infused hydrogenated coconut oil, water, sunflower oil, fava bean protein, flavour, konjac, carrageenan, salt, vegetable and fruit concentrate, yeast extract. No allergens.

[Next Flavours]

The old “what’s next / suggest a flavour” section no longer exists. These are the flavours released since, which now sit alongside the Parfait and Foie Gras.

The Smoked Spread — THE ELEMENTS OF SMOKE, SALT, AND MEAT (/flavours/forged-smoked-spread)

Our indulgent, smoked cultured Japanese quail spread. Smoked over American Hickory. Bold enough to stand alone, friendly enough to get along with just about everything.

Whether whipped into other ingredients, served alongside sourdough, or eaten by the spoonful, its delectable elements of smoke and umami elevate any dish (or spoon) it meets.

The Croquettes — NOT YOUR NONNA’S CROQUETTE (/flavours/forged-potato-croquettes)

(Please say sorry to your Nonna for us)

Two flavours of croquettes made with désirée potato and cultured Japanese quail: Parfait and Smoked Spread. Built on a base of our signature products, expect a crumbed and crispy exterior packed with the flavours you know and love.

Our Parfait Croquettes are filled with a melt-in-your-mouth velvet parfait, tasting unmistakably of the bold, umami of our cultured Japanese quail.

Our Smoked Spread Croquettes are filled with a American Hickory-smoked spread, boasting a woodfire hit paired with a thick crumb exterior.

The Arancini — A NEW GENERATION OF THE ITALIAN CLASSIC (/flavours/forged-arancini)

The arancini is a staple of Australian menus — borrowed from Sicily, adopted as our own. We’ve taken it further.

Two flavours of arancini made with cultured Japanese quail: Smoky Truffle and Mushroom and Smoky Triple Cheese. Built on a base of our signature smoked spread, slow smoked over American hickory, both flavours are smoky and savoury, with our unmistakable umami base. Our Smoky Truffle and Mushroom Arancini boast earthy mushrooms and black truffle beneath a golden crumb, enriched with our cultured quail. Our Smoky Triple Cheese Arancini blend three cheeses, mozzarella, cheddar, and parmesan, for a satisfying crunch and gratifying cheese pull.

The Ravioli (Coming Soon) — THE RAVIOLI WORTH TALKING ABOUT (/flavours/forged-ravioli)

Each Forged ravioli starts with our signature smoked spread, cultured Japanese quail, slow smoked over American hickory. From there, we build with the likes of earthy mushrooms or a velvet parfait.

Two flavours of ravioli made with cultured Japanese quail: Smoky Spinach and Ricotta and Mushroom and Parfait Ravioli.

Our Smoky Spinach and Ricotta Ravioli, a classic combination, is lifted with mozzarella for stretch and a touch of nutmeg for warmth — while the smokiness brings a savoury backbone to balance the freshness of the greens.

Our Mushroom and Parfait Ravioli blend earthy mushrooms with smooth ricotta, rounded out with garlic, thyme, and parsley. At the centre lies our cultured Japanese quail parfait, made with butter, port, and brandy. Rich, savoury, and unmistakably complex.

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WHEN WAS THE LAST TIME YOU TASTED SOMETHING FOR THE FIRST TIME? (homepage hero; old doc closed with “When was your last, first time?”)