Technology company Wilk is planning to develop a yoghurt using cell-cultured milk fat.
Initially, the product will be used as a concept product and Wilk claims it will be the first of its kind to incorporate a cell-cultured milk ingredient.
The business said it hoped the product would demonstrate the viability of its technology and minimise the need to use animals in future dairy production, as the product will contain the core component of fat cultured from cells.
This meant it would retain the inherent nutritional benefits only found in real milk fats, said Wilk.
“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 Wilk CEO Tomer Aizen.
“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.”
The project is expected to last six months.
Wilk is also working on a project to accelerate the production of cultured human milk components to be used in infant formula to optimise it for growth and development.
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