Duck Foie Gras
Duck foie gras is very high in saturated fat and cholesterol; a 100 g serving provides roughly 40 g of fat. USDA FSIS regulates it as an amenable poultry product.
What it is
Specially fattened liver of a duck (typically Moulard or Mulard), produced by force-feeding (gavage); a traditional French delicacy.
Eaten as a luxury food product (whole liver, mousse, pâté, terrine).
Why it's flagged
- Very high in saturated fat and cholesterol
- High caloric density
What regulators actually say
"Many substances are added to meat and poultry products during processing for various reasons including: as preservatives... and to enhance flavor."
Regulatory status
United States — FDA
Not an additive; regulated as a meat/poultry product by USDA FSIS
European Union — EFSA
Sold as a traditional food in the EU; production methods regulated under Council Directive 98/58/EC
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