Scientists unveil 'ethical' foie gras without force-feeding
Scientists have developed an innovative way of creating foie gras without force-feeding birds. This new method is reported in "Physics of Fluids."
The French delicacy foie gras, also known as Strasbourg pâté, is traditionally made from the liver of force-fed ducks or geese. This process has sparked significant ethical controversy, and many countries have chosen to ban it.
Thomas Vilgis, from the Max Planck Institute for Polymer Research in Mainz, and his team have developed a new method of producing foie gras. Rather than force-feeding, they use the liver and fat of birds raised normally. The key element is lipase, an enzyme produced by Candida rugosa yeast, which processes fat, allowing it to be effectively combined with the liver.
Previous attempts to create an alternative to foie gras did not yield satisfactory results. Adding collagen resulted in a rubber-like consistency. The new method replicates the processes occurring in force-fed birds, producing a product with a taste and aroma similar to the original.
Testing and the future of the product
Scientists conducted a series of tests, including magnetic resonance spectroscopy, to compare traditional foie gras with its new counterpart. The results were promising, and testers did not notice significant differences in taste and aroma.
Scientists have already patented the "ethical" foie gras and are in discussions with potential producers. Simultaneously, new companies emerging in the market are developing cell cultures of fatty liver cells as an alternative.
The Vilgis's team could revolutionise foie gras production by eliminating the controversies associated with force-feeding birds.
