Magic Valley makes history at NSW Parliament with first cultivated meat tasting

Australia took a landmark step in food innovation last week when Magic Valley, a cultivated meat startup based in Melbourne, held the country’s first-ever official tasting of cultivated meat at the New South Wales Parliament.

Held on 29 May 2025 on the Parliament’s Rooftop Garden, the event gave MPs and guests a chance to sample Magic Valley’s cultivated lamb meatballs and pork dumplings – real meat grown from animal cells, produced without slaughter. Among those attending were NSW Treasurer Daniel Mookhey and Minister for Innovation Anoulack Chanthivong, who both tasted the products alongside members of parliament and government staff.

“I have no doubt that cultivated meat will change the world,” said Emma Hurst MLC, who hosted the event on behalf of the Animal Justice Party. “There is a real economic opportunity for NSW and indeed Australia to become a leader in the production, sale and export of cellular agriculture and to be part of this worldwide shift in the food system.”

Independent MP Alex Greenwich agreed, calling the tasting “delicious” and highlighting the benefits of the technology. “This type of meat is guilt free: no animal cruelty, no deforestation, and saves water and CO2 emissions,” he said.

Magic Valley CEO Paul Bevan said the event was about much more than food. “This isn’t just about food – it’s about jobs, technology, and positioning Australia as a leader in one of the world’s fastest-growing industries,” he said. “With support from both government and private investors, we can build advanced facilities, create regional employment, and export high-tech protein to the world.”

Bevan founded Magic Valley with the belief that consumers shouldn’t have to give up meat to support animal welfare or climate goals. “Cultivated meat lets us do that – it’s real meat, just made without the cruelty or climate impact,” he said. “Once I saw the potential of iPSC technology, I knew we had the opportunity to lead the next evolution of food.”

Magic Valley’s technology uses induced pluripotent stem cells (iPSCs) to produce real lamb and pork without the use of fetal bovine serum, animal scaffolds, or genetic modification. This platform sets the company apart globally and is designed for scalability from the outset. “Our supply chain is 100% animal-free. That simplifies the approval process, reduces risk, and resonates with both consumers and investors,” said Bevan.

The company is currently raising capital to build its first manufacturing facility in Australia – a state-agnostic project that could bring high-tech infrastructure and jobs to any government ready to support it. Magic Valley recently received a AU$100,000 federal grant and is eligible for up to AU$5 million in matched funding through the Industry Growth Program.

As global demand for sustainable protein continues to grow, Bevan is confident that Magic Valley’s approach can hit cost and scale milestones that will move cultivated meat from novelty to norm. “Consumers might love the mission, but they vote with their wallets,” he said. “We’re building with cost parity in mind – and with the right scale and technology, we believe we can get there within the next three to five years.”

For now, the focus remains on demonstrating that cultivated meat is not science fiction, but a real product ready for the plate. Last Wednesday’s tasting was a symbolic first bite – and a clear signal that Australia is ready to engage with the future of food.

(Main photo shows from left to right, Minister for Innovation Anoulack Chanthivong, Emma Hurst MLC Animal Justice Party representative, Paul Bevan, and NSW Treasurer Daniel Mookhey)