But such transcendence comes at a price. To fatten up the liver that’s used to create foie gras, farmers force-feed the fowl more grain than their bodies need. The excess food is stored as fat ...

"We simply do not need to kill animals for a fleeting moment of taste," says Carr. "The future of foie gras is already here, and there’s no force-feeding or throat-slitting necessary." ...

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.

Traditionally, it's made by force-feeding birds for weeks to fatten their livers, a practice that has led to foie gras being banned in several countries, including Denmark, the United Kingdom and ...

Scientists from the Max Planck Institute in Germany have developed a way to replicate the taste and texture of foie gras without force-feeding ducks or geese, using a key enzyme to restructure fat.

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 ...

Foie gras is distinct from regular fowl liver thanks to its high fat content, which is traditionally achieved by force-feeding the ducks and geese beyond their normal diets. Researcher Thomas ...

By using a key enzyme, scientists can mimic the same fat structure of foie gras, making it more ethical without sacrificing flavor.

Foie gras, translated from French as fatty liver , is is considered a culinary specialty. For animal welfare reasons, the so-called force-feeding has been criticized for a long time, and in many ...