A Guilt-Free Twist on One of the World’s Most Controversial Delicacies Foie Gras

Australian company Vow is reinventing foie gras with a cruelty-free, lab-grown version that also aims to enhance its flavor.

Foie Gras Reimagined

Traditionally a French delicacy with roots in ancient Egypt, foie gras is made from the enlarged liver of ducks or geese force-fed a high-fat diet, prized for its buttery, rich taste. Vow takes a different approach by culturing Japanese quail cells combined with plant-based fat, fava bean protein, and flavorings to create what they describe as a “gamey, fatty liver texture.”

Lab-Grown Delicacies by Vow

The Sydney startup uses a 79-day process to culture animal cells, offering its creations through its high-end Forged brand. The lab-grown “Forged Gras,” currently served in restaurants in Singapore and Hong Kong, costs hundreds of dollars per pound and has been featured in dishes like ‘Peking Duck Tacos’ by Chef Masa Takayama.

Since its founding in 2019, Vow has raised $56 million, focusing on bold, innovative flavors rather than affordable lab-grown meat. This shift offers an exciting option for food enthusiasts while sparing geese from traditional farming practices.

Last week, New York-based Chef Masa Takayama highlighted the product in creative dishes such as ‘Peking Duck Tacos’ and ‘Maitake Gobo.’ Since its founding in 2019, the company has secured $56 million in funding and focuses on crafting innovative ingredients and flavors, setting itself apart from firms aiming to lower the cost of lab-grown meat. This is promising news for food enthusiasts seeking unique culinary experiences beyond traditional sources—and for French geese as well.

Read Original Article: New Atlas

Read More: Scitke