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

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 ...

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

"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 ...

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

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

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

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

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.