Wilk, an Israeli foodtech startup that develops cell-cultured human and animal milk and milk components, has launched a new project to develop the first yogurt using cell-cultured milk fat, the company announced last week.
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The yogurt will be the first food product to incorporate a cell-cultured milk ingredient and serve as proof of the viability of Wilk's cell-based technology for minimizing the need to use animals in future dairy production. The product will contain the core component of fat cultured from cells, ensuring that it retains the inherent nutritional benefits only found in real milk fats, including the full complement of essential macro and micronutrients.
The project is expected to last approximately six months, culminating in the incorporation of cell-cultured animal milk fat into the product.
"It has long been established that milk fat is integral to supporting human health and nutrition, aiding the absorption of key nutrients, such as vitamins D and E and calcium, into the blood while providing a rich source of antioxidant, anti-inflammatory and anti-carcinogenic properties," said Tomer Aizen, CEO of Wilk.
"These core properties cannot be replicated through alternative technologies, making Wilk the first company in the world to develop a dairy product containing genuine, cell-cultured milk fat. We will continue investing our efforts and resources to develop cell-cultured milk and breast milk components that will help our partners produce healthier products in a more sustainable manner."
