Foie Gras That Skips the Force-Feeding Is Developed by Physicists
Thomas Vilgis, a food physicist at the Max Planck Institute for Polymer Research in Germany, has been in love with foie gras ...
New Scientist on MSN3d
Foie gras made without force-feeding thanks to molecular mimicry
Scientists have replicated the luxurious mouthfeel of foie gras using the liver and fat of ducks reared and slaughtered ...
Good News Network2d
Cruelty-free Way of Making Duck Foie Gras Devised by Scientist: ‘It was always a dream’
It was important to the research team not to add external ingredients or additives to the foie gras the duck itself held the ...
Max Planck Society7h
Foie gras without force-feeding
Researchers led by Thomas Vilgis of the Max Planck Institute for Polymer Research have examined foie gras and developed an ...
This Foie Gras Tastes the Same – Without Force-Feeding or Cruelty
A team of researchers has developed a groundbreaking new way to make foie gras that eliminates the need for force-feeding, ...
Talker on MSN3d
Scientists invent ‘cruelty-free’ foie gras
The team has patented the recipe, described in the journal Physics of Fluids. The post Scientists invent ‘cruelty-free’ foie ...
The Star15d
Soft, creamy duck liver
LIKE eating butter with a crispy skin. That is how connoisseurs describe savouring goose liver, or foie gras as the French calls it. One of the best ways to enjoy this delicacy, recommended Sharus ...
Making foie gras without force-feeding
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 ...