US EditionScientists Develop Ethical Foie Gras Without Force-Feeding
- Scientists have developed a cruelty-free alternative to foie gras that does not involve force-feeding birds, as reported by lead author Thomas Vilgis from the Max Planck Institute for Polymer Research.
- The new method mimics the original's taste and texture while treating the fat with lipases to allow it to recrystallize into aggregates similar to traditional foie gras, published in the journal Physics of Fluids.
- Countries like Switzerland have banned foie gras production due to animal welfare concerns, prompting researchers to find a more ethical approach.
- Vilgis expressed hope that the new recipe would make foie gras more accessible and better for animal welfare, stating, 'It's good to stop these force-feeding practices- or at least reduce them.
39 Articles
39 Articles
Cruelty-free Way of Making Duck Foie Gras Devised by Scientist: ‘It was always a dream’
A cruelty-free way of making foie gras has been devised by scientists that includes no unnatural additives or additional ingredients. In fact, it helps reduce the amount of biological waste during the butchering process, keeping it out of landfills where it produces climate-warming greenhouse gases. Traditionally made foie gras, or fatty duck liver, has been […] The post Cruelty-free Way of Making Duck Foie Gras Devised by Scientist: ‘It was alw…
Foie gras that skips the force-feeding is developed by physicists
BOSTON — Thomas Vilgis, a food physicist at the Max Planck Institute for Polymer Research in Germany, has been in love with foie gras for a quarter century. The luxurious delicacy is a pâté or mousse made from the rich, fattened livers of ducks or geese.
Science Daily
ecotopical.comMaking foie gras without force-feeding
Researchers wondered if there was a more ethical way to enjoy foie gras, so they created a process to replicate the dish without force-feeding ducks and geese beyond their normal diets. They treated the fat with the bird's own lipases, mimicking the activities that occur naturally in the duck's body, and the resultant foie gras looked correct with noninvasive laser microscopy. The team confirmed the physical properties with stress-deformation te…
Faux Gras? Scientists Craft 'More Ethical' Version Of French Delicacy
Foie gras — the fattened liver of ducks or geese — is a French delicacy prized for its rich, buttery flavor. But its production, which involves force-feeding the animals, has led to bans in several countries.
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