This sounds plausible to me, and there’s already at least one company working on this, but I’m actually pretty confused about what goes into foie gras. Like do we really think just having liver and fat cells will be enough, or are there weird consistency/texture criteria that foie gras eaters really care about?
Would be excited to hear more people chime in with some expertise, eg if they have experience working in cellular agriculture or are French.
This sounds plausible to me, and there’s already at least one company working on this, but I’m actually pretty confused about what goes into foie gras. Like do we really think just having liver and fat cells will be enough, or are there weird consistency/texture criteria that foie gras eaters really care about?
Would be excited to hear more people chime in with some expertise, eg if they have experience working in cellular agriculture or are French.