Lab-grown foie gras is now on the table without butchering ducks or geese

[Marshy]

If you’re hungry for a luxurious dish without the ethical aftertaste, Vow’s got a new offering that might just be your jam—or pâté, to be precise. The Australian food tech company has rolled out ‘Forged Gras’, a lab-grown version of foie gras that ditches traditional force-feeding in favor of cutting-edge cultivation methods. Vow is tapping into a market hungry for fine dining experiences that don’t weigh heavy on the conscience.

 

Forged Gras is made by culturing Japanese quail cells in bioreactors for 79 days. The result is a product that aims to mimic the fatty, indulgent texture of foie gras. To enhance the flavor, the quail cells are combined with plant-based fats, fava bean protein, and natural flavorings, delivering a rich, subtly gamey experience. Vow hopes that this innovation will entice both high-end chefs and diners who want a luxurious but ethical alternative to the traditional dish.

 

 

“At Vow, we’re paving a new path for food by using innovative technology to address real challenges around foods that people want but can’t access,” shares George Peppou, CEO of Vow. “The launch of Forged Gras continues our mission to bring scarce or never-before-seen foods to millions but does so in a way that seeks to innovate, not imitate. By fostering culinary imagination, we aim to create something entirely new, unconstrained by the tradition of even the oldest delicacies.”

https://www.businesswire.com/news/home/20241119533968/en/Vow-Unveils-World’s-First-Cultured-Quail-‘Foie-Gras’-Becomes-First-Company-to-Sell-Multiple-Cultured-Meat-Products-in-Various-Markets

 

 

The product is already making its debut in select upscale restaurants in Singapore and Hong Kong, two cities known for their appreciation of fine food. This rollout follows Vow’s earlier introduction of ‘Forged Parfait’, another cultivated quail product, which was also aimed at those who are ready to explore a more humane form of gourmet eating in Singapore. Vow is betting that these Asian markets, often seen as culinary trendsetters, will embrace the fusion of tradition and technology that Forged Gras offers.

 

Traditional foie gras has long been mired in controversy due to the force-feeding of ducks and geese, a practice that animal rights advocates have criticized for its cruelty. The lab-grown alternative is rooted in the idea that people shouldn't have to compromise between indulgence and values.

 

 

 

 

• https://newatlas.com/technology/lab-grown-foie-gras-vow/ 
• https://robbreport.com/food-drink/dining/vow-forged-gras-lab-grown-foie-gras-1235997294/ 
• https://www.washingtonpost.com/food/2024/11/19/lab-grown-foie-gras-cultured-meat/ 
• https://www.greenqueen.com.hk/vow-cultured-meat-lab-grown-forged-foie-gras-hong-kong/ 

 

 

Images: Vow