Demetrius Simms at Robb Report also published an article about Borgel’s faux gras in December 2022, stating that “the combined result appears similar to traditional foie gras, but has a creamier texture.” Simms also argues that there is a health benefit in the trade-off, as the vegan alternative contains less fat. He further reports that Gourmey, a French start-up specializing in plant-based foods and cultivated meat, is also presently “working on a lab-grown version [of foie gras].”
Source: How a more ethical “faux” gras could change fine dining
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