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

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

While he’ll eat foie gras produced by local farmers on occasion ... Dr. Vilgis has secured a patent for the process. Roseanna Zia, a mechanical and chemical engineer at University of Missouri ...

"At the end of the process, it allows the fat to recrystallize into the large crystals which form aggregates like the ones we see in the original foie gras," Vilgis said. The recipe is extremely s ...

The capital investment for a foie gras farm for the output is at least two and a half times greater than that for a chicken farm. Narrator: And then there's force-feeding, the process that fattens ...

Everything in our process is controlled, which is a positive thing,' he said. 'We never considered adding anything additional to the foie gras, because we wanted pure duck — nothing else.' ...

A team of researchers at the Max Planck Institute for Polymer Research in Germany has developed a process to manufacture foie gras, a delicacy often associated with concerns over force-feeding of ...

This tweak replicated a key part of the foie gras formation process, without resorting to force-feeding. "At the end of the process, it allows the fat to recrystallize into the large crystals ...

These clusters, surrounded by liver proteins, create the rich flavor and texture of foie gras. He and his team found that they could replicate this process. The team used duck or goose fat ...

The French delicacy foie gras could be made more ethically thanks to a technique that replicates the way fats are metabolised in force-fed birds, although the process still depends on farmed animals.