The Better Meat Co. is to introduce a foie gras analog based on mycelium. The California-based fermented meat specialist becomes the latest to enter the alt foie gras market, as consumers and lawmakers continue to shun the highly cruel delicacy.<\/p>\n
As first reported by Food Dive, The Better Meat Co. plans to introduce its foie gras analog this spring, which is likely to be derived from the company\u2019s mycelium-based Rhiza protein. CEO Paul Shapiro states that, as a B2B ingredients company, the foie gras will go first into foodservice. \u201cPeople who enjoy eating foie gras can experience that same joy without all the suffering\u201d.<\/p>\n
Vegan foie gras<\/em><\/strong> The Better Meat Co. alternative may be the first mycelium-based variety to hit the market, though the company is currently embroiled in a food tech lawsuit regarding its Rhiza protein.<\/p>\n \u201cBecause it is so controversial, and because it has been the subject of litigation and legislation throughout the world, it makes sense for us to create a version so that people who enjoy eating foie gras can experience that same joy without all the suffering,\u201d Shapiro told Food Dive.<\/p>\n
\nHaving already been banned or strictly restricted in a number of countries in Europe and Asia, US lawmakers are moving to restrict the controversial dish in New York City and California. The UK government has called on plant-based innovators to advise on vegan alternatives to the cruel practice, while Prime Roots and Aberyne have both developed products. Japanese cell ag startup IntegriCulture has also developed a cultivated foie gras set to be released pending regulatory approval.<\/p>\n