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.

WASHINGTON, March 25, 2025 — 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 dish is an indulgent cuisine prized in many ...

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.

While not sparing the lives of ducks and geese, the technique lets the birds eat and grow normally. By Ari Daniel Thomas Vilgis, a food physicist at the Max Planck Institute for Polymer Research in ...

Stacey Leasca is an award-winning journalist with nearly two decades of newsroom experience. She is also the co-founder of Be a Travel Writer, an online course for the next generation of travel ...