Foie gras, known for its rich taste, is controversial due to the cruel force-feeding practices used in its production. A team led by Professor Thomas Vilgis has created a guilt-free version by treating harvested duck liver with digestive enzymes. This innovative approach mimics the natural process in ducks, resulting in a product that looks, tastes, and feels akin to traditional foie gras. By reducing the need for force-feeding, this breakthrough presents a more ethical way to enjoy this delicacy while addressing animal welfare concerns.
'It was always a dream to make foie gras more accessible and better for animal welfare,' Professor Vilgis said. 'It's good to stop these force-feeding practices - or at least reduce them.'
Tests showed their product had a similar mouthfeel to original foie gras and also smelled the same.
By doing so, they were able to mimic the activities which occur naturally in the duck's body, causing fat to turn into large crystals which clump together.
Professor Thomas Vilgis, from the Max Planck Institute for Polymer Research, is a lover of foie gras but wondered if there was a more ethical way to enjoy the dish.
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