In an undated photo from Romain Buisson, via Gourmey, foie gras produced from cultivated cells, rather than the fattened livers of ducks or geese. Gourmey, a start-up based in Paris, received an additional $10 million in seed funding this month. The company hopes to find a market in the United States amid growing concerns about animal cruelty. (Romain Buisson, via Gourmey via The New York Times)
Can foie gras grown in a lab taste just as decadent and creamy as that made from farm-raised ducks or geese?
Last week, Gourmey, a startup company based in Paris, raised an additional $10 million in funding from investors who are betting that it might.
The push to make foie gras, the fattened liver of a duck or goose, in a lab comes amid a push to find a sustainable, ethical alternative to meat…
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
