Foie gras made without force-feeding thanks to molecular mimicry

image via New Scientist

March 25, 2025, 3:00 PM

• •Scientists have replicated the luxurious mouthfeel of foie gras using the liver and fat of ducks reared and slaughtered normally, avoiding the controversial techniques involved in traditional production.
• •The process involves treating fat with an enzyme called lipase from the yeast Candida rugosa.
• •The researchers are in talks with industry about commercialising the process and bringing a faux foie gras to market.

Scientists have replicated the luxurious mouthfeel of foie gras using the liver and fat of ducks reared and slaughtered normally, avoiding the controversial techniques involved in traditional production.

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