The Better Meat Co., a California-based supplier of plant-based ingredients for the production of alternative meats, has announced plans to debut its foie gras and turkey slices created using its flagship Rhiza mycoprotein at LinkedIn headquarters in Sunnyvale, California.

The foie gras is made using the company’s fermented mycelium as a base with the addition of special flavorings and fats intended to mimic the rich texture of real foie gras.

LinkedIn staff will be able to taste test the products in a pop-up store at its headquarters and the feedback from it will be used for continuous improvement.

Analyst QuickTake: Foie Gras is a controversial delicacy due to the nature of the process that is used to create the dish which has been widely criticized as inhumane. Production of foie gras is banned in the state of New York and California in the US as well as in several countries including Finland, Italy, Poland, Germany, and the UK. While cellular agriculture companies already have started developing lab-grown foie gras alternatives, this is one of the first instances where a plant-based meat company has ventured into creating an alternative. The alternative–faux grass–could be a significant revenue source if developed to closely resemble the animal counterpart due to all the surrounding regulations.</ul>