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

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

Scientists have developed an animal-free foie gras alternative that replicates the traditional delicacy while addressing ...

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

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

A stress test of the researchers’ foie gras pâté, which is created without the need for force-feeding. (Thomas A. Vilgis via ...

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

Researchers led by Thomas Vilgis of the Max Planck Institute for Polymer Research have examined foie gras and developed an ...

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

Researcher Thomas Vilgis wondered if there was a more ethical way to enjoy foie gras, so he and his colleagues created a process to replicate the dish without force-feeding ducks and geese beyond ...