• EXPLORE FURTHER: Lab-created foie gras might soon appear on British dining tables shortly

Rich and creamy foie gras is a luxurious delicacy enjoyed across the globe.

However, the dish is contentious due to its preparation involving the liver of ducks or geese that have been force-fed.

Currently, experts have devised a method to produce guilt-free foie gras by using enzymes to treat the liver.

They claim it appears, tastes, and feels exactly like the genuine article.

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 accomplished through a feeding tube placed in their throat — a procedure called 'gavage' — during the weeks leading up to slaughter.

The production faces controversy because it leads to significant welfare issues for the birds, such as fear, injuries, and stress.

Professor Thomas Vilgis, who works at the Max Planck Institute for Polymer Research, admires foie gras but pondered whether there could be a more humane approach to enjoying this delicacy.

His team, comprising scientists from the University of Southern Denmark, developed a method to recreate the delicacy without resorting to force-feeding.

They conceived the notion of treating a duck’s foie gras, specifically its extracted liver and fat mixture, using the creature’s inherent lipases—enzymes that aid in breaking down fats.

In this way, they managed to replicate the processes that happen naturally within a duck’s body, leading to the formation of large fat crystals that cluster together—much like what occurs in foie gras production.

The tests indicated that their product had a comparable texture to traditional foie gras and emitted a similar aroma.

Professor Vilgis stated, 'It has always been a goal to make foie gras more readily available and improve conditions for animals.'

'Ending these forced feeding practices – or at least cutting back on them – is beneficial.'

His group examined the composition of their foie gras through non-invasive laser microscopy and by conducting stress deformation tests.

"We were clearly able to observe the impact of these sizable lipid globules," he stated.

Initially, during the biting process, these big clumps exhibit significant resistance, providing an elastic texture that isn’t overly chewy.

Professor Vilgis has already submitted a patent application for the recipe and aims to collaborate with businesses eager to assist in expanding production.

He additionally aims to collaborate with sensory experts who can assist in enhancing the flavor profile.

All aspects of our procedure are meticulously managed, and this is beneficial," he stated. "We didn’t contemplate incorporating extra ingredients into the foie gras since we aimed for pure duck—nothing but that.

The technique was documented in the journal Physics of Fluids.

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