From in vitro to synthetic, lab-grown, cell-based, cultivated and cultured, slaughter-free meat grown from animal cells has been called a myriad of names in its relatively short lifespan. But which term is most appealing, and transparent, to consumers? FoodNavigator investigates.
Get Ready for Cell-Based Foie Gras Grown in a Lab onegreenplanet.org - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from onegreenplanet.org Daily Mail and Mail on Sunday newspapers.
Paris start-up sees a future for lab-grown foie gras Share
It’s the quintessential French delicacy, but increasingly targeted by animal welfare activists: Can foie gras grown from duck cells find a place at the table for gourmet food fans?
That’s the goal for Gourmey, a Paris-based venture that raised $10 million (about RM42 million) from European and US investors this month to perfect its recipe for making fattened duck liver in a lab.
“There’s a very strong need for an alternative to regular foie gras, a controversial product that needs to re-invent itself,” said Nicolas Morin-Forest, one of Gourmey’s three founders.
The companies at cutting edge of cell-based protein product development just-food.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from just-food.com Daily Mail and Mail on Sunday newspapers.