Scientists Unveil a Revolutionary New Way to Create Foie Gras Without Force Feeding Animals

Scientists Unveil a Revolutionary New Way to Create Foie Gras Without Force Feeding Animals

By using a key enzyme, scientists can mimic the same fat structure of foie gras, making it more ethical without sacrificing flavor.Food & Wine / Getty ImagesKey PointsScientists 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.Their method involves treating fat with the enzyme candida rugosa type VII, which rea…

German and Danish experts present liver pate without primed of birds Mainz (Germany), 7 Apr (dpa) – German and Danish experts presented a liver pate similar to the original, but without superfooding ducks and geese to increase the fat content of that organ, a practice prohibited in many countries, including Germany and Switzerland. Liver pate or “foie gras” is considered by some as a culinary delight, but others strongly reject it for the animal…

MAINZ. Some use it as a culinary specialty, others reject it rigorously because of the associated animal disease.

A research team has developed a method of producing foie gras without a stuffing mast. Enzymes and collagen-rich tissue are used to achieve the animal-friendly pate taste and consistency of the original.

For stoppers, geese and ducks are extremely tormented. Researchers have now developed a method of producing a kind of foie gras without the controversial stuffing mast.

Scientists at the Max Planck Institute have developed a method for producing foie gras with the same taste and texture, but without force-feeding the birds.