The first lab-grown beef-burger was developed in 2013. Soon cultured meat could be mass-produced.
A Parisian startup is currently working on making duck liver in a lab, sparing the animals enormous suffering.
First, cells are taken from duck eggs and placed in a nutrient solution at 37 degrees, where they can divide and multiply. After that the fat is added.
The team is still tinkering with the formula, but, assuming their foie gras is certified by the relevant health boards, hopes to market the product in the US and Asia very soon.
Conventional foie gras production is rightly banned in many countries; this could introduce a sustainable, responsible way to serve gourmets.
