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You Can Now Buy Lab-Grown Foie Gras
A lab-grown alternative to fattened duck liver offers an controversial future for the cultivated meat industry: as a luxury product for the few.
The event, catered by the sushi chef Masa Takayama, was a launch party for Australian cultivated meat firm Vow, which will sell its foie gras at a handful of restaurants in Singapore and Hong Kong. “Ultimately the industry needs to prove that it can scale,” says Elliot Swartz, principal scientist for cultivated meat at the Good Food Institute, a nonprofit focused on advancing alternative proteins. Savir is aiming at a much lower price point than Peppou, and hopes to partner with food manufacturers who might license his technology to add cultivated meat into their mix of options.
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