Plant-Based Foie Gras Debuts at LinkedIn Headquarters
For one week, LinkedIn employees will be getting a taste of the first legal foie gras in the state in years, thanks to the alternative protein company The Better Meat Co.
Credit: The Better Meat Co.
The sale of animal-based foie gras has been effectively banned in California for years. Now, the LinkedIn headquarters in Sunnyvale, CA has added the delicacy to its menu, but with a twist: it’s 100 percent vegan.
Traditionally produced from the engorged livers of force-fed geese and ducks, foie gras has been heavily criticised for its cruel production methods. California first banned the production and sale of foie gras by force-feeding in 2004. Although individuals can still purchase and consume foie gras outside of the state, no California business is allowed to sell it. The law has been in effect since 2012, despite legal challenges in 2015 and 2019.
For one week, LinkedIn employees will be getting a taste of the first legal foie gras in the state in years, thanks to the alternative protein company The Better Meat Co., which has created a plant-based alternative that tastes and looks just like the real thing, but without any of the animal suffering.
“A taste of the future”
The animal-free foie gras is made from Rhiza, a mycelium-based protein, which is derived from the roots of mushrooms. Produced using fermentation techniques, Rhiza naturally has the texture of animal-meat, meaning it can be used in a wide range of products, from vegan chicken, steak, and crab to caviar and foie gras.
Credit: The Better Meat Co.
To create the cruelty-free foie gras, The Better Meat Co. used Rhiza as a base before incorporating flavorings and fats to help mimic the texture of animal-based foie gras. The LinkedIn cafeteria will be serving up the vegan foie gras alongside The Better Meat Co.’s Rhiza-based turkey slices from a butcher-styled installation, featuring a meat slicer.
“It’s illegal in California to sell foie gras, so we’re harnessing the power of fermentation to recreate a delectable experience in a humane and legal way,” said Paul Shapiro, CEO of The Better Meat Co. “We’re honored to partner with Bon Appetit Management Co. to offer LinkedIn team members a taste of the future.”
Credit: The Better Meat Co.
Founded in 2018, The Better Meat Co. makes fermented mycoproteins for use in blended or fully animal-free meat products. As a B2B company, which means business to business, Better Meat typically supplies its mycoprotein Rhiza to meat companies to help reduce animals in the supply chain, as well as plant-based meat companies to improve their products. Already, it has partnerships with meat giants Hormel and Perdue under its belt.
“Our real expertise is in the fermentation and creating this extremely meat-like and versatile ingredient,” Shapiro told The Spoon. “But every once in a while, we like to showcase what the ingredients can do and the fact that it can make things as diverse as a turkey slice and foie gras really showed that. And so, in California, it’s illegal to sell foie gras, but now there is an option to enjoy that same delectable experience.”
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