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

Tests showed their product had a similar mouthfeel to original foie gras and also smelled the same. 'It was always a dream to make foie gras more accessible and better for animal welfare ...

"It was always a dream to make foie gras more accessible and better for animal welfare," Vilgis said. "It's good to stop these force-feeding practices -- or at least reduce them." To Vilgis and ...

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

While he’ll eat foie gras produced by local farmers on occasion ... Dr. Vilgis wondered whether he could somehow “make a similar product but without this torture.” In a paper published ...

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.

A cruelty-free way of making foie gras has been devised by scientists. Made from the liver of a duck or goose, the buttery, fatty dish is considered a delicacy, and is prized in many parts of the ...

A cruelty-free way of making foie gras has been devised by scientists. Made from the liver of a duck or goose, the buttery, fatty dish is considered a delicacy, and is prized in many parts of the ...

Now, scientists in Germany say they have cracked the code on how to make foie gras in a more ethical way. A new study published in Physics of Fluids shows that it's possible to recreate the taste ...