How Do Investors Bet on Foie Gras Grown From Cells in the Lab?


Others had their doubts. Marco Moreira, chef and owner of 15 East in Tocqueville, New York, said he was skeptical.

“I don’t object to that, but I’m still a bit of a traditionalist,” said Mr Moreira, who had several dishes that included foie gras. on his menu. “Why bother with something that is perfect as it is?” Still, he said he was open to experimenting.

Investors have poured money into food tech startups in recent years, amid concerns about food shortages in the coming years as the global population grows. Cell-grown meat does not yet have regulatory approval in most countries, but last year, laboratory a first for the meat industryEat Just, a San Francisco company, has received government approval by the city-state of Singapore to sell cultured chicken as an ingredient in chicken nuggets.

One of the biggest obstacles to cell cultured meat has been its cost. Mr. Morin-Forest says Gourmey’s lab-grown foie gras costs less than $1,180 (€1,000) per kilogram. Foie gras made with the traditional method costs between 100 and 200 € per kilogram.

The European Commission and France’s public bank Bpifrance have also provided subsidies to support Gourmey, which started in 2019 and has around 20 employees.

Mr Morin-Forest said Gourmey is awaiting regulatory approval from food safety agencies and hopes to hit the market in late next year or early 2023. “raised meat,” he said.

Stephane Chambon, conductor Le Pont de l’OuysseA Michelin-starred restaurant in southwest France known for its foie gras said the anti-foie gras movement was misguided on animal rights grounds, and that the process of raising ducks or geese for foie gras mimicked what was natural: Centuries ago when geese and ducks crossed the Mediterranean from Egypt. He said they eat a lot for energy, causing their livers to become clogged.


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