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

Scientists have replicated the luxurious mouthfeel of foie gras using the liver and fat of ducks reared and slaughtered ...

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

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

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 ...

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

Foie gras, meaning 'fatty liver' in French, is produced by force-feeding ducks and geese two to three times a day with a mixture of boiled grains and fat. This is done using a feeding tube ...

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

The French delicacy ... way fats are metabolised in force-fed birds, although the process still depends on farmed animals. Foie gras is made from the liver of a duck or goose that has been force ...

Researchers wondered if there was a more ethical way to enjoy foie gras, so they created a process to replicate the dish without force-feeding ducks and geese beyond their normal diets.