In Australia, a start-up has created and launched the first cultivated foie gras in some restaurants. In Europe, however, a request was recently presented to authorize a similar product
In the world of gastronomy, few ingredients are as controversial as the Foie gras. Obtained from the enlarged liver of force-fed ducks or geese, it is synonymous with luxury and refinement, but also with extreme cruelty. Things, however, could soon change thanks to the possibility of producing it in the laboratory, as happens with other types of meat.
The foie gras grown by Vow
There Australian startup Vow (already known for creating the mammoth meatball) recently took a decisive new step towards a future without animal suffering, launching its Forged Grassthe first foie gras grown in the laboratory.
This product, unlike the traditional one, is created starting from Japanese quail cells, which are grown in a bioreactor for 79 days. The process takes place without any kind of suffering for geese or ducks, using a small quantity of hand-selected animal cells, developed and then combined with vegetable fats, broad bean proteins and natural flavors to recreate the taste experience of traditional foie gras.
The final result is a product with a delicate flavor, due to Japanese quail, but with the rich and buttery texture typical of traditional foie gras.
At the moment, Forged Gras is only available in fine dining restaurants in Singapore and Hong Kong, among the few markets where you can eat laboratory-grown meat.
An authorization request has also been submitted in Europe
Innovation isn’t limited to Australia and Asia. Already in mid-2024, another startup, the French company Gourmey has presented the first request for authorization for foie gras grown in Europe.
The request was sent to the European Union and other countries such as Singapore, the United States, the United Kingdom and Switzerland, signaling an ambitious global expansion plan.
The European regulatory process, which involves a rigorous food safety assessment by the European Food Safety Authority (EFSA), will take at least 18 months from the time of submission of the request. But, if approved, cultivated foie gras could become a valid alternative to traditional foie gras, responding to the needs of modern consumers, who are increasingly attentive to animal welfare.
The Government in Italy, however, continues to remain firm on its position: cultivated meat is still considered synthetic food and its use is opposed, despite the growing international interest in more ethical and sustainable solutions.
