Advancements in cultured meat are changing the way the world thinks about meat, in addition to holding immense potential to transform the global food system. As conventional food production grapples with environmental, ethical and social challenges, F&B innovators are increasingly turning toward cell-based technologies to keep up with rising global consumption of meat proteins. Cultured meat start-up Vow recently unveiled “Forged Gras,” a cultivated quail foie gras developed without animal intervention. The product is a new take on the French delicacy, which is traditionally made from the liver of a duck or goose.
