Countries including Britain, Finland, Israel and Norway have also banned the production of foie gras, and Britain’s food and safety department said in March that it was exploring further restrictions it could introduce to address welfare concerns surrounding the production of foie gras. The European Parliament last month called for a ban on force-feeding ducks and geese for foie gras. Gourmey engineers faux meat by taking cells out of a freshly laid duck egg and placing them into a cultivator. The cells are then harvested and transformed into foie gras in a process that uses significantly less land and water than traditional methods. But Mr. Morin-Forest said that, on a technical level, foie gras was well suited to be grown in a lab precisely because of its delicate texture compared with other types of meat.

Source: New York Times July 17, 2021 14:37 UTC