Marion Gaff, a food engineer at Gourmey, carries out density tests on lab-grown foie gras at the start-up’s laboratory in Paris, France. Photo: Bloomberg Marion Gaff, a food engineer at Gourmey, carries out density tests on lab-grown foie gras at the start-up’s laboratory in Paris, France. Photo: Bloomberg
Marion Gaff, a food engineer at Gourmey, carries out density tests on lab-grown foie gras at the start-up’s laboratory in Paris, France. Photo: Bloomberg

Will lab-grown foie gras satisfy chefs and gourmets? Paris-based start-up is banking on its cultured fatty duck liver

  • Gourmey has raised US$10 million from European and US investors to help perfect its recipe for creating fattened duck liver in a laboratory
  • ‘In terms of taste and texture, we’re 90 per cent there,’ said Gourmey co-founder Victor Sayous, a doctoral student in molecular biology

Topic |   Food and Drinks
Marion Gaff, a food engineer at Gourmey, carries out density tests on lab-grown foie gras at the start-up’s laboratory in Paris, France. Photo: Bloomberg Marion Gaff, a food engineer at Gourmey, carries out density tests on lab-grown foie gras at the start-up’s laboratory in Paris, France. Photo: Bloomberg
Marion Gaff, a food engineer at Gourmey, carries out density tests on lab-grown foie gras at the start-up’s laboratory in Paris, France. Photo: Bloomberg
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