Although CHICK-NEWS is generally opposed to vegetable-based meat and poultry substitutes, the introduction of a foie gras substitute developed from fungal protein is welcomed. The product is claimed to be indistinguishable from goose or duck liver that has undergone fatty degeneration, a pathological condition induced by force-feeding.
Introduction of the product is timely given the extensive and almost annual reoccurring outbreaks of HPAI in commercial waterfowl in France. Foie gras has come under considerable legislative pressure in both the U.S. and the E.U. This suggests market opportunities for the substitute directed to consumers of real foie gras who should be justifiably reticent to eat the real product given the cruelty involved in its production.