Making specialty meats like foie gras using cellular agriculture could be especially promising. Foie gras traditionally involves fattening ducks or geese by force-feeding them, which is especially ethically problematic (although alternative production methods exist). It could probably be produced by growing liver and fat cells in a medium without much of a scaffold, which would make it easier to develop.
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.
Making specialty meats like foie gras using cellular agriculture could be especially promising. Foie gras traditionally involves fattening ducks or geese by force-feeding them, which is especially ethically problematic (although alternative production methods exist). It could probably be produced by growing liver and fat cells in a medium without much of a scaffold, which would make it easier to develop.
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.