Scientists Develop Ethical Foie Gras Without Force-Feeding

The innovative method uses the bird's own enzymes to replicate the texture and flavor of traditional foie gras, addressing animal welfare concerns.

Researchers from the Max Planck Institute for Polymer Research and the University of Southern Denmark have patented a process to produce foie gras without force-feeding ducks or geese.
The method treats fat with the bird's own lipases, mimicking natural digestive processes to achieve the texture and consistency of traditional foie gras.
Tests using laser microscopy and industrial compression devices confirmed that the new product closely replicates the structure, aroma, and mouthfeel of traditional foie gras.
The process eliminates the need for external additives, ensuring a pure duck-based product, and aims to improve animal welfare in foie gras production.
The team is seeking commercial partners to scale production and plans to collaborate with sensory scientists to refine the product's taste and smell further.