Researchers Develop Cruelty-Free Foie Gras Alternative

A German-Danish team has patented a method to produce foie gras-like pâté without force-feeding, offering a scalable solution for ethical and sustainable production.

The method replicates the taste, texture, and mouthfeel of traditional foie gras using advanced enzymatic and material science techniques.
Key components include collagen-rich tissue, such as skin or bones, combined with fat and liver treated with enzymes similar to those in geese and ducks.
The production process has been patented and is positioned as a viable option for industrial-scale production in countries where force-feeding is banned.
The research team, led by Thomas Vilgis from the Max-Planck-Institut für Polymerforschung, claims the alternative is indistinguishable from traditional foie gras.
While suitable for large-scale production, the method is unlikely to replace traditional practices in small-scale farms, particularly in France.