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Millions more invested in lab-grown foie gras

Millions more invested in lab-grown foie gras

Gourmey's lab-grown foie gras: Investors pour $US10 million into start-up's cruelty-free product

Jenny Gross Save Share New York | Can foie gras grown in a lab taste just as decadent and creamy as that made from farm-raised ducks or geese? Last week, a start-up company based in Paris called Gourmey raised an additional $US10 million ($13.6 million) in funding from investors who are betting that it might. Gourmey is trying to produce foie gras from cultivated cells, rather than the fattened livers of ducks or geese.  Gourmey The push to make foie gras, the fattened liver of a duck or goose, in a lab comes amid a push to find a sustainable, ethical alternative to meat raised for slaughter. Most foie gras is made by force-feeding ducks and geese through a tube to engorge their livers up to 10 times their normal sizes. The process can leave ducks too big to walk or breathe, say animal activists.

C'est par écrit qu'Éric Picard s'est adressé à la population