Among the foods deemed cruel to animals by activists, foie gras ranks as one of the most controversial. Although it is celebrated as a luxury item in fine dining, many argue that there is no humane method for its production. The ducks and geese raised for foie gras endure force-feeding of large quantities of grain daily, often through tubes inserted into their throats, causing their livers to swell to as much as ten times their normal size. These animals are kept in cramped cages, and reports from journalists indicate they frequently suffer from health issues due to the overfeeding, treatment, and confinement. Despite the widespread opposition to foie gras, it remains a cherished delicacy in culinary circles. Efforts to ban the product in the U.S. have led to intense legal disputes. For instance, California enacted a ban in 2004, which has sparked numerous federal lawsuits and appeals from restaurants. The most recent appeal, aimed at reinstating the ban, was heard by the U.S. 9th Circuit Court of Appeals in October, with no ruling yet issued. New York City’s ban, which is set to take effect in November, faced protests as well.
In contrast, an analog derived from mycoprotein has the potential to provide the experience of foie gras without the ethical dilemmas or the challenges of legal restrictions. The Better Meat Co. has developed Rhiza protein from mushroom roots, creating various forms, textures, and shapes. By incorporating flavorings, oils, and natural colors, they can mimic the taste and appearance of several meat products. While Better Meat has primarily focused on chicken and beef—having even sold its analogs at a local steakhouse last year—they are expanding their offerings to include other fine dining staples, recently sharing an image of a Rhiza caviar analog on Instagram. According to Shapiro, their mycelium foie gras will function as a mousse and pâté, although he did not disclose specific pricing details, he claimed it would be more affordable than traditional foie gras, which can exceed $50 per pound.
Although there are some chef-created vegan foie gras recipes made from nuts, oils, and vegetables, none utilize mycelium, and these recipes require substantial preparation and may contain nut allergens. Currently, there are no ready-to-serve alternative foie gras products available on the market. Better Meat Co.’s mycelium foie gras aims to fill a notable gap in the food industry, creating a non-controversial alternative to this delicacy. While foie gras is not as widely consumed as chicken, beef, or pork, there exists a market of consumers interested in a mycelium substitute for goose liver. Manufacturers of meat alternatives often highlight sustainability and health benefits, and Better Meat’s foie gras alternative also emphasizes animal welfare improvements. Additionally, incorporating organic calcium citrate into their products could enhance nutritional value, further appealing to health-conscious consumers. As the Better Meat Co. continues to innovate, they are not only addressing the demand for ethical food choices but also paving the way for a more sustainable culinary future.