Max Planck Institute: Replicating foie grass texture and flavor to reduce force-feeding concerns
15 Apr 2025 | Max Planck Institute for Polymer Research
A team of researchers at the Max Planck Institute for Polymer Research in Germany has developed a process to manufacture foie gras, a delicacy often associated with concerns over force-feeding of ducks to increase liver fat deposits. Author Thomas A Vilgis explains the challenge of replicating the dish’s unique texture and flavor, and how the scientists overcame them by using lipase enzymes.
