Does designing and scaling bioprocesses for cultured meat excite you? This could be your opportunity to do exactly that! We’re seeking a Process Development Associate to join our team at Vow. In this role, you’ll play a key part in helping to design and scale up bioprocesses for some seriously large-scale reactors (reactors so large they were once just a distant dream). If you have experience in process sciences or manufacturing in mammalian, bacterial, or yeast fermentation, we want to hear from you. Find out more and apply here: https://lnkd.in/gQnFWZxC
Vow
Biotechnology
We're on a mission is to make sustainable food both irresistible and available to billions of people with cultured meat
Über uns
Vow is a cultured meat company, founded and operated in Sydney, Australia. We’re a multidisciplinary team of scientists, technologists and designers, all working together to make sustainable food both irresistible and available to billions of people.
- Website
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www.eatvow.com
External link for Vow
- Industrie
- Biotechnology
- Größe des Unternehmens
- 51-200 Mitarbeiter
- Hauptsitz
- Sydney
- Typ
- In Privatbesitz
- Gegründet
- 2019
Standorte
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Primäre
Sydney, AU
Employees at Vow
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Michal Klar
Michal Klar is an Influencer Backing climate food agri tech founders in Asia Pacific, GP of Better Bite Ventures
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Stanley Lam
Engineering Manager of Data & Analytics and Automation at Vow
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Peter Ostick
Co-Founder Soma Byron | Investor | Peak Performance | Health Span | Jiu Jitsu | Soma Collective Podcast
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Simon Newstead
Backing impact founders. GP of Better Bite Ventures. Let's make this world better 🌱
Aktualisierungen
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Vow reposted this
Us again! This time, we're hiring for three (!!) Research Technicians to join the team 👋 At Vow, we're looking for people with hands-on lab experience who are meticulous in their approach and excel in attention to detail, to take full ownership over a range of experiments supporting our larger R&D goals. As a Research Technician, you'll have the chance to learn and implement cutting-edge techniques in cell biology and cultured meat, all while working with an awesome team of scientists, engineers, operators, and designers. Curious? Learn more about the role, click here 👇 https://lnkd.in/gDWsBqZt
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Us again! This time, we're hiring for three (!!) Research Technicians to join the team 👋 At Vow, we're looking for people with hands-on lab experience who are meticulous in their approach and excel in attention to detail, to take full ownership over a range of experiments supporting our larger R&D goals. As a Research Technician, you'll have the chance to learn and implement cutting-edge techniques in cell biology and cultured meat, all while working with an awesome team of scientists, engineers, operators, and designers. Curious? Learn more about the role, click here 👇 https://lnkd.in/gDWsBqZt
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What do jet engines and cultured meat have in common? It's the last day of voting to (maybe) hear Felipe Gaitan tell the punchline at SXSW '25! First things first, help us get there? Voting Vow for SXSW Austin only takes 29s and a couple clicks. How can I vote? 1) Create an account with SXSW [https://lnkd.in/gsBSE2k] 2) Vote for Vow's PanelPicker, 'How SpaceX lessons can ignite the cultured meat movement' [https://lnkd.in/gqDjKP4R] 3) Feel the immaculate vibes, well wishes and appreciation from all Vowsers wash over you.
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Everyone wake up, Vow is in Issue 12 of Forbes Australia! We're also on their website, but print sounds better. So for an updated deep dive into Vow, take a read. Sorry, no skeletons here — just George Peppou sneaking in another challenge phrase into an interview. Last time, it was ‘stupendous feedback’… this time? You tell us. Thanks to Anastasia Santoreneos you can read about Vow in Forbes here: https://lnkd.in/gC7VrmdJ
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We’d love to tell you all about our SXSW panel on ‘How SpaceX lessons can ignite the cultured meat movement’, but you have to vote for us first… When you have, Felipe Gaitan (former SpaceX Starship Engineer turned Vowser) will be ready to chat! In March, at SXSW. How can you vote? In two steps that only take 29s (for you, we timed ourselves): 1) Create an account with SXSW [https://lnkd.in/gsBSE2k] 2) Vote for our PanelPicker [https://lnkd.in/g9x76BhM] Done!
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Vow reposted this
And just like that, last night Forged launched its third partner — Restaurant Fiz. Led by Chef Hafizzul Hashim, Forged’s first flavour is now on the menu of the contemporary, MICHELIN Green Star restaurant in Tanjong Pagar. (Pinch us) The dish? Kaya Toast — but not as you know it. With a very healthy dollop of Amur Caviar, Century Egg, Caramelised Coconut Kaya, and (of course) Forged Parfait… this anything but your regular Hawker Centre breakfast. Deliberately different. It’s just how they are. And if you’re around, you could be too — try Forged Kaya Toast, book at Fiz https://lnkd.in/gPeAdDv2
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And just like that, last night Forged launched its third partner — Restaurant Fiz. Led by Chef Hafizzul Hashim, Forged’s first flavour is now on the menu of the contemporary, MICHELIN Green Star restaurant in Tanjong Pagar. (Pinch us) The dish? Kaya Toast — but not as you know it. With a very healthy dollop of Amur Caviar, Century Egg, Caramelised Coconut Kaya, and (of course) Forged Parfait… this anything but your regular Hawker Centre breakfast. Deliberately different. It’s just how they are. And if you’re around, you could be too — try Forged Kaya Toast, book at Fiz https://lnkd.in/gPeAdDv2
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George Peppou has some really cool friends. Here, he's talking to one 🍄
🎙️ Welcome to the first episode of my new podcast Talking Shiitake! Thank you so much for all the thoughts and feedback that lead to this. 🥩 In this first episode I talk shiitake with George Peppou, co-founder of cell cultured meat company Vow. George and I met back in 2019 when we were figuring out our paths in the alternative protein space. George went with the cell cultured approach, I went with mushrooms! 🤪 We each thought the other was crazy but put small angel checks into each other’s businesses just in case we were wrong and the other was right! So far we’re both happy with our decisions but we’ll see how this plays out! 👏 George has done an incredible job building VOW, they’ve progressed tremendously well. On the technical front VOW is fully vertically integrated, their costs of production are coming down into premium meat territory and they’ve built the largest operating cell culture line for food production anywhere in the world, by quite a margin. And they’ve achieved this having raised 1/10th the capital of other major cell based meat companies. 🧠 George has taken a very clever go to market approach. Rather than trying to leap straight to the mass market, VOW have launched their luxury FORGE brand and Quail Parfait product into 3 high end restaurants in Singapore with more restaurants and cities launching this year. Next stop will be the premium health niche targeting customers looking for meat products with very high protein, iron and micronutrient density in a highly bioavailable, delicious format. 📖 It’s a strategy taken straight from one of my favourite business books, Crossing the Chasm by Geoffrey A Moore, which inspires us at Fable too. 🥣 We talk about the potential challenges for the cell cultured meat space given strong consumer trends towards “real” food and George provides some interesting analogies with the growth of the cereal category. 🦣 Finally, George shares the story of their incredible PR win that he and his co-founder Tim Noakesmith drove with their Mammoth Meatball which lead to coverage in nearly every major global news outlet and appearances on Stephen Colbert amongst many other TV and news shows. 😊 This was a very inspiring conversation and exactly why I wanted to start this podcast - so I can Talk Shiitake and share some of the incredible conversations I’m fortunate to have with inspiring people like George. Check it out on: 🎧 Apple Podcasts: https://lnkd.in/dRA5-9eJ 👂 Spotify: https://lnkd.in/dBjnBhNA (with video) 📺 YouTube: https://lnkd.in/dNSuwmEu (with video) 🙏 I'd love to hear what you think of VOW's strategy and cell based meat in general. I’m new to hosting a podcast and I’d love any feedback on what you liked, didn’t like or think I can improve. Thanks!