Foie Gras That Skips the Force-Feeding Is Developed by Physicists
Thomas Vilgis, a food physicist at the Max Planck Institute for Polymer Research in Germany, has been in love with foie gras ...
Spoonful Wanderer on MSN10d
The Ethical Debate Over Foie Gras
The golden, buttery delicacy known as foie gras sits at the heart of one of the food world’s most heated debates. This ...
New Scientist on MSN8d
Foie gras made without force-feeding thanks to molecular mimicry
Scientists have replicated the luxurious mouthfeel of foie gras using the liver and fat of ducks reared and slaughtered ...
AFP on MSN8d
Faux gras? Scientists craft 'more ethical' version of French delicacy
The results were published Tuesday in the journal Physics of Fluids. "It was always a dream to make foie gras more accessible ...
GlobalData on MSN2d
French agri-food groups Euralis, Maïsadour set out merger plan
Euralis and Maïsadour are looking to combine the two French agri-food cooperatives to create an entity with a turnover of ...
Good News Network6d
Cruelty-free Way of Making Duck Foie Gras Devised by Scientist: ‘It was always a dream’
It was important to the research team not to add external ingredients or additives to the foie gras the duck itself held the ...
New Food Magazine5d
Scientists create animal-friendly foie gras that mimics the real thing
Scientists have developed an animal-free foie gras alternative that replicates the traditional delicacy while addressing ...
talker on MSN8d
Scientists invent ‘cruelty-free’ foie gras
A cruelty-free way of making foie gras has been devised by scientists. Made from the liver of a duck or goose, the buttery, ...
Phys.org8d
Making foie gras without force-feeding
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 ...