Tests showed their product had a similar mouthfeel to original foie gras and also smelled the same. 'It was always a dream to ...

Foie gras is a unique delicacy made from the liver of a duck or goose. While it can be an acquired taste, the buttery, fatty ...

Food physicist Thomas Vilgis says he may have cracked the code on how to make foie gras in a more ethical way.

It was important to the research team not to add external ingredients or additives to the foie gras the duck itself held the ...

Scientists have replicated the luxurious mouthfeel of foie gras using the liver and fat of ducks reared and slaughtered ...

Foie gras has long been a culinary delicacy, but its controversial production method has led to bans and backlash. Now, ...

A team of researchers has developed a groundbreaking new way to make foie gras that eliminates the need for force-feeding, ...

Thomas Vilgis, a food physicist at the Max Planck Institute for Polymer Research in Germany, has been in love with foie gras ...

Scientists have developed an animal-free foie gras alternative that replicates the traditional delicacy while addressing ...

Scientists recreated foie gras using enzyme-treated fat, offering a cruelty-free alternative with the same taste and texture.

Researchers led by Thomas Vilgis of the Max Planck Institute for Polymer Research have examined foie gras and developed an ...