REHOVOT, ISRAEL – Biotechnology research company Wilk, which specializes in in cell-based milk, revealed its next project will involve using cell-cultured milk fat to produce yogurt.

A concept product for the company in its initial stage, the yogurt will possess the nutritional benefits found in real milk fats, Wilk shared, including the full complement of essential macro and micronutrients.

Founded in 2020, the Israel-based biotech and foodtech company has patents on laboratory production processes that replicate the milk-producing cells of humans – for infant formula – and other mammals to create real milk and milk components. Wilk stated the yogurt will be an example of how the company’s technology can minimize the use of animals in future dairy production.

Wilk anticipates the project taking six months or so, with the final step being the cell-cultured animal milk fat getting incorporated into the yogurt. The company also aims to produce more cell-cultured fat and find optimal fat separation methods for use in foods in the meantime.

The company’s chief executive officer, Tomer Aizen, said 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.”

Aizen added: “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."

While Wilk develops its cell-based animal milk fats for dairy, it also is on a path to produce more cultured human milk components for infant formula.