Scientists have developed an innovative way to create foie gras without force-feeding birds. "Physics of Fluids" reports on ...

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

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

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A stress test of the researchers’ foie gras pâté, which is created without the need for force-feeding. (Thomas A. Vilgis via ...

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 ...

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

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

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 ...