French startup Gourmey has developed the world’s first lab-grown foie gras using duck stem cells, offering a cruelty-free alternative to the traditional delicacy. The process involves extracting cells from a single fertilised duck egg and feeding them the same nutrients a duck would receive, including proteins, amino acids and lipids.
According to the company, the resulting product has a buttery and delicate taste similar to traditional foie gras, without the ethical concerns associated with force-feeding. A Michelin-star chef from the Aquitaine region, known for foie gras, reportedly said he could not tell the difference and would cook with the lab-grown pâté.
Foie gras is defined by French law as the liver of a duck fattened by force-feeding corn, a practice dating back to ancient Egypt. The product has faced protests from animal rights activists and is banned in places such as New York and California. Gourmey hopes its alternative will appeal to consumers seeking ethical options.
CEO Nicolas Morin-Forest explained that the stem cells multiply in a controlled environment, and nutrients are adjusted to trigger the desired cell type, such as liver or muscle cells. The company chose foie gras as a proof of concept due to its premium status and existing bans, making it easier to price competitively.
Gourmey plans to expand beyond foie gras, using the same starting cells to create other poultry meat products. The development follows a similar lab-grown foie gras alternative, Foie Royale, sold by Waitrose since 2019, which combines ethically-reared duck liver with fat cells.
