The plant-based pate has exceeded the Spanish startup’s expectations as orders fly in
It was against this backdrop that Fernández and his team began fashioning their take on foie out of cashews, coconut oil and beetroot extract. The aim was to produce a hyperrealistic plant-based version, said Fernández, one aimed at vegans and vegetarians but also meat-eaters.
“There’s a hidden consumer that loves foie. But what happens is that a photo of the ducks with the tubes sticking out of them flashes before them and they don’t want it,” he said.
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