Demetrius Simms at Robb Report also published an article about Borgel’s faux gras in December 2022, stating that “the combined result appears similar to traditional foie gras, but has a creamier texture.” Simms also argues that there is a health benefit in the trade-off, as the vegan alternative contains less fat. He further reports that Gourmey, a French start-up specializing in plant-based foods and cultivated meat, is also presently “working on a lab-grown version [of foie gras].”
Source: How a more ethical “faux” gras could change fine dining
[…] How a more ethical “faux” gras could change fine diningJuly 23, 2023Demetrius Simms at Robb Report also published an article about Borgel’s faux gras in December 2022, stating that “the combined result appears similar to traditional foie gras, but has a creamier texture.” Simms also argues that there is a health benefit in the trade-off, as the vegan alternative contains less fat. He further reports that Gourmey, a French start-up specializing in plant-based foods and cultivated meat, is also presently “working on a lab-grown version [of foie gras].” […]