Cultivated Duck & Foie Gras by PARIMA: status and timeline

Cultivated Duck & Foie Gras

Cultivated duck and foie gras from animal cell culture without force-feeding. Approved in Singapore; pending in EU, US, UK and Switzerland. Positioned for premium dining.

PilotStage 3 of 5

Singapore approved cultivated duck (2026). EU filing in review. Chef partnerships underway.

Updated Apr 2026Checked 10 Oct0 updates this week

Milestones

Next · EU novel food application filed for cultivated foie gras

Gourmey founded2019Complete.
Series A funding (€48M)Oct 2022Complete.
Singapore approval for cultivated duckApr 2026Complete.
Merger with Vital Meat to form PARIMAOct 2025Complete.
EU novel food application filed for cultivated foie grasTarget Jul 2024Current milestone.
Expected EU regulatory decisionTarget 2026Not yet reached.

Most important updates

Upcoming

Jul 2024EU novel food application filed for cultivated foie gras (next)
2026Expected EU regulatory decision
2026EU EFSA risk assessment decision

Current obstacles

Consumer acceptance of cultivated foie grasFoie gras is culturally loaded; marketing requires careful positioning in target markets.
Matching sensory properties of premium foie grasAchieving exact color, consistency, mouthfeel and flavor remains a product development challenge.

Physics limits

Hepatocyte dedifferentiation in cultureLiver cells lose some of their specialized functions when removed from the body and cultured, requiring careful nutrient and hormone formulation to maintain lipid-accumulation pathways.
Fat accumulation rate is biologically constrainedHepatocytes accumulate triglycerides at a metabolic rate set by their biochemistry; further increases require optimizing culture conditions rather than pushing cells beyond their capacity.

How it works

3 parts

Cell Culture

Grow avian cells in bioreactors

Duck and goose liver cells cultured in controlled bioreactors, accumulating fat without force-feeding.

Fat Enrichment

Encourage lipid accumulation

Nutrient formulations stimulate cells to accumulate triglycerides and fatty acids, mimicking foie gras composition.

Harvest and Finish

Process for culinary use

Cultivated tissue harvested and processed for delivery to restaurants and culinary partners.

Spec sheet

Spec	Cultivated Duck & Foie Gras
Verified Production Cost	Below €7 per kilogram^R (reported)
Environmental Impact Reduction	80% less water, CO2 and energy than conventional^R (reported)
Cell Source	Avian cells, validated with 25 years of research^R (reported)

^R reported by the company

Update log

4 updates

About PARIMA

The team behind Cultivated Duck & Foie Gras

PARIMA

Cultivated duck, cultivated foie gras, cultivated meat platform

Global cultivated meat leader formed October 2025 by merging Gourmey and Vital Meat. Combines cultivated duck and chicken with 25 years of validated poultry cell research.

Gourmey founded 2019; raised €48M Series A in October 2022, largest for cultivated meat at the time.
Merged with Vital Meat in October 2025 to form PARIMA, combining duck and chicken with 25-year poultry research.
Cultivated duck approved in Singapore (April 2026); seven regulatory filings globally; positioned for premium dining.

gourmey.com (opens gourmey.com)Company profile →

Founded: 20197 yrs
Headquarters: France
Status: Private
Valuation: private
Raised: $53M1 round
Last round: Series A · $53MOct 2022
Works in: AgricultureCultivated meat
Coverage: 2 programs · 4 updateslatest 1 Apr 2026checked 10 Oct
Lead investors: Earlybird Venture Capital
Partners: Groupe Grimaud (opens gourmey.com)
Acquired by: Vital Meat (opens gourmey.com)
People: Nicolas Morin-Forest (opens gourmey.com)CEO

Spec

Cultivated Duck & Foie Gras

Verified Production Cost

Below €7 per kilogram^R (reported)

Environmental Impact Reduction

80% less water, CO2 and energy than conventional^R (reported)

Cell Source

Avian cells, validated with 25 years of research^R (reported)

Cultivated Duck & Foie Gras

Milestones

Most important updates

Upcoming

Current obstacles

Physics limits

How it works

Grow avian cells in bioreactors

Encourage lipid accumulation

Process for culinary use

Spec sheet

Update log

Apr 2026

Oct 2025

Jul 2024

Oct 2022

About PARIMA

Current obstacles

Physics limits

How it works

Grow avian cells in bioreactors

Encourage lipid accumulation

Process for culinary use

Spec sheet

Update log

Apr 2026

Oct 2025

Jul 2024

Oct 2022

About PARIMA