Following the historic decision from MPs to ban trade in foie gras, the UK government has called on vegan restaurateurs to advise on plant-based alternatives to the cruel practice. As first reported by The Guardian, the government is aiming to prove that gap in the markets left by restrictions on controversial products like foie gras can be filled by plant-based innovation. As the UK Department for Environment, Food and Rural Affairs works out legislation to ban the sale and import of foie gras – produced by force-feeding fat to caged ducks and geese by pipes down their throats multiple times a day – alt meat innovators are already ahead of the curve with an array of so-called “faux gras” products. ProVeg incubator alumni Aberyne produces …
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Born in the south-west of France, Aberyne aims to revisit a local product that is emblematic of French gastronomy. The Biarritz-based company is part of a new line of meat alternatives, offering the best of plant-based products. Born into a family of restaurateurs in the south-west of France, Mikel, an entrepreneur at heart, has always had a passion for cooking. He discovered the possibilities of vegetable cooking thanks to his father. After a serious heart problem, his doctor banned him from eating meat products; his son then set about looking for vegetable alternatives to foie gras, but the substitutes did not satisfy his keen palate. With his 10 years of experience in the kitchen, Mikel decided to create a replica foie gras using only vegetable …
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