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.
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Paris start-up sees a future for lab-grown alternative foie gras
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July 22, 2021
PARIS (AFP) – It’s the quintessential French delicacy, but increasingly targetted 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 USD10 million (EUR8.5 million) from European and United States (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.
“We want to show that cultured meat is not limited to burgers but can also be used for gastronomic products,” he said.