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Gourmey’s cultivated duck is back on the menu of possibilities. The Paris-based company, which PFN has followed previously, has secured FSANZ Board approval for its duck cells to be used in foods such as foie gras and pâté. The decision, made on 6 October, brings another cultivated ingredient closer to our food supply. FSANZ’s assessment identified no public health or safety concerns associated with the production cell line or the resulting ingredient. There are still steps b

French cultivated-meat startup GOURMEY has just submitted the first cultivated-duck application to Food Standards Australia New Zealand (FSANZ), marking the first cultured-meat filing since Vow’s local debut. The company’s cell cultivated duck biomass (Anas platyrhynchos domesticus) is designed for foie gras and pâté formulations with a 5–80 per cent inclusion rate.