Scientists develop cruelty-free foie gras using enzymes, aiming to end force-feeding of ducks and geese.

Scientists have created a "cruelty-free" foie gras that mimics the taste and texture of the traditional dish without force-feeding ducks or geese, addressing ethical concerns. The new method uses enzymes to replicate the fat distribution found in foie gras. Researchers hope to commercialize the product, which aims to preserve the delicacy's culinary reputation while reducing animal suffering.