Yogurt made with cell-cultured milk fat will soon become a reality.
Wilk Technologies, a bio-food tech company based in Israel, announced on Wednesday the launch of its new project to develop the world’s first yogurt using cell-cultured milk fat.
Wilk’s yogurt project
The yogurt will be the first food product in the world to incorporate a cell-cultured milk ingredient. Once successfully developed, the product will serve as proof of the viability of Wilk’s cell-based technology for minimizing the need to use animals in future dairy production.
According to Wilk, the yogurt will contain the core component of fat cultured from cells, making sure that it retains the inherent nutritional benefits only found in real milk fats, including the full complement of essential macro and micronutrients.
In a press release announcing the launch of the project, Wilk CEO Tomer Aizen talked about the health benefits of milk fat and how the company continues to be a pioneer in the cell-cultured milk space.
“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 Aizen. “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.”
How long will the project take?
The project is expected to last approximately six months, culminating in the incorporation of cell-cultured animal milk fat into the product.
What are Wilk’s other projects?
Aside from developing cell-cultured animal milk components to incorporate into different products, like the abovementioned yogurt, Wilk is also working on cell-cultured human milk components, which will help manufacturers produce healthier products in a more sustainable manner.
Just last month, Wilk announced a breakthrough in its development of cell-cultured breastmilk. The company successfully produced a key breast milk protein, lactoferrin, in its laboratory.
To those who are not familiar, lactoferrin is one of the most important bioactive components of breastmilk. It is the major protein responsible for providing iron and other key nutrients to nursing infants. It has anti-infective, immunological, and gastrointestinal benefits for newborns, infants, and young children.