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

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

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

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

Foie Gras, or goose liver. Because of its distinctive taste and texture, it is served in many star kitchens around the world and has so far been difficult to imitate. However, the French specialty is ...

Foie Gras, or goose liver. Because of its distinctive taste and texture, it is served in many star kitchens around the world ...

Researcher Thomas Vilgis wondered if there was a more ethical way to enjoy foie gras, so he and his colleagues created a process to replicate the dish without force-feeding ducks and geese beyond ...

A cruelty-free way of making foie gras has been devised by scientists. Made from the liver of a duck or goose, the buttery, ...

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

Lab-grown foie gras could soon be on UK dinner tablesButtery, fatty foie gras is an indulgent treat in many parts of the ...

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

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