Researchers have developed an ethical alternative to foie gras, aiming to replicate its taste and texture without the controversial force-feeding of ducks and geese. Published in the journal Physics of Fluids, lead author Thomas Vilgis emphasized the animal welfare improvements this innovation promises. By using the bird’s own lipases to treat fat and create a similar mouthfeel, the new method avoids external additives. Testing confirmed the new product’s emulsion structure and aroma match traditional foie gras, providing a more humane option for culinary enthusiasts.
Foie gras production, which involves force-feeding animals, has led to bans in several countries; scientists have developed an ethical alternative that mimics the dish's taste and texture.
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