Singapore’s Dr Foods unveils world-first plant-based foie gras

Kaycee Enerva

Kaycee Enerva


Singaporean food-tech company Dr Foods Co has unveiled the world’s first plant-based foie gras at a press conference held at Country Foods Experiential Centre, Singapore.

A controversial French delicacy, foie gras is typically made from the liver of a fattened duck or goose. Its production method is cruel, as the birds are force-fed more food than they naturally eat in the wild.

To obtain the standard fatty liver condition required to produce the delicacy birds are kept in tiny cages and subjected to a period of force-feeding that lasts from 12 to 15 days.

The “Vegan Foie Gras” is made with select cashew nuts fermented with traditional Japanese Koji (rice malt). Afterwards, vegetable oils and vegan fats are added to have a high melting point and can be cooked by browning. 

Developed by French biologist, Dr Alexis Guionet and chef nutritionist, Saki Oikawa, the proprietary double fermentation technology is said to enhance the rich flavour of the product, making it similar to that of the animal version.

Under its parent company, Next Meats Co (Japan), Dr Foods says it plans to expand into developing a hybrid meat product made from plant-based meat and cell-based meat – a non-vegan version of its alt-meat made from non-GMO soybean protein. Dr Foods’ plant-based foie gras will be available to retailers and restaurants in Japan and Singapore early next year.

Kaycee Enerva

Kaycee Enerva

A digital content manager based in the Philippines, Kaycee Enerva has written for multiple publications over several years. A graduate of Computer Science, she exchanged a career in IT to pursue her passion for writing. She's slowly practicing sustainability through period cups, and eating more plant-based food.