Hybrid yogurt uses cell-cultured milk fat for improved taste and nutrition

The Israeli food tech company said that the first stage of development will serve as proof of concept. It 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.

“The first yogurt we are producing will serve as a concept product and so will be a hybrid containing cell-cultured bovine milk fat,”​ Wilk VP of marketing and corporate affairs Rachelle Neuman detailed.

“The only cell-cultured ingredient this particular yogurt will contain is the milk fat. This is cultured in our laboratories from bovine mammary epithelial cells, which are the main cells found in the mammary glands of dairy cows,”​ she told this publication. “We cannot get into specifics regarding other ingredients while the project is still under development.”

Cell-cultured dairy for functionality and nutrition

Wilk develops technologies for producing cultured human breast and animal milk. Having launched operations in 2020, the company holds patents on laboratory production processes that replicate the milk-producing cells of humans and other mammals to create bio-identical milk and milk components in laboratory settings .

The yogurt product will contain the ‘core component’ of fat cultured from cells. What benefits will the addition of cultured milk fat bring to the hybrid product?

The company says including milk fat in the product formulation delivers nutritional and functional gains, ensuring that the finished product retains the ‘inherent nutritional benefits only found in real milk fats’, including the full complement of essential macro and micronutrients.


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