It is considered a culinary specialty: Foie Gras, or goose liver. Because of its distinctive taste and texture, it is served in many star kitchens around the world and has so far been difficult to imitate. However, the French specialty is repeatedly criticized from the point of view of animal welfare, and its production is now banned in many countries. Researchers led by Thomas Vilgis from the Max Planck Institute for Polymer Research have now examined real foie gras and developed an alternative that is very similar in taste and texture, but also takes animal welfare into account.