Foie gras—the fattened liver of ducks or geese—is a French delicacy prized for its rich, buttery flavor. But its production, ...

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

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

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

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It was important to the research team not to add external ingredients or additives to the foie gras the duck itself held the ...